Description
A hearty, slow-cooked twist on classic lasagna featuring layers of ground beef, root vegetables, and melted cheeses. This one-pot meal is comforting, filling, and easy to prepare.
Ingredients
Scale
- 1 lb ground beef
- 2 cups marinara sauce
- 2 medium potatoes, peeled and diced (1/2 inch cubes)
- 2 medium carrots, peeled and diced (1/2 inch cubes)
- 8–10 no-boil lasagna noodles
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat and set meat aside.
- In a bowl, combine the browned beef with marinara sauce, minced garlic, and dried oregano.
- Prepare the potatoes and carrots by dicing them into small, consistent half-inch cubes.
- Spread a thin layer of the meat sauce across the bottom of the slow cooker.
- Place a layer of lasagna noodles over the sauce.
- Spread a layer of ricotta cheese over the noodles, then top with half of the diced potatoes and carrots.
- Add another layer of meat sauce over the vegetables.
- Repeat the layers (noodles, ricotta, remaining vegetables, meat sauce) until ingredients are used up.
- Top the final layer with a generous coating of shredded mozzarella cheese.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove from heat and let the lasagna rest for 15 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American