A delightful twist on the classic Italian comfort food that brings ease and flavor together in one dish using a slow cooker.
Ingredients
Scale:
1 lb ground beef (or turkey for a lighter option)
1 medium onion, finely chopped
3 cloves garlic, minced
24 oz marinara sauce
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
15 oz creamy ricotta cheese
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 large egg
1/4 cup chopped fresh parsley
9 lasagna noodles, no-boil variety
Instructions
Begin by preparing the meat sauce. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent, approximately 3-4 minutes.
Stir in the marinara sauce, oregano, basil, salt, and pepper. Reduce heat and let the sauce simmer for about 10 minutes.
While the sauce simmers, prepare the cheese mixture. In a medium bowl, combine the ricotta, Parmesan, 1 cup of mozzarella, egg, and parsley. Mix until well blended.
In your slow cooker, begin assembling the lasagna. Spread a thin layer of meat sauce on the bottom.
Lay 3 lasagna noodles over the sauce, breaking them as necessary to fit.
Spread half of the ricotta mixture over the noodles, followed by a third of the remaining meat sauce.
Repeat the layers: noodles, ricotta mixture, and meat sauce.
Top with the last 3 noodles and remaining sauce. Sprinkle the remaining mozzarella cheese on top.
Cover and cook on low for 4-5 hours, or until the noodles are tender and the cheese is bubbly and golden brown.
