Description
A hearty, layered lasagna made entirely in the slow cooker. This recipe eliminates the need to boil noodles, resulting in a tender, sauce-infused pasta dish.
Ingredients
Scale
- 1 lb ground beef
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 1 egg, lightly beaten
- 3 cups shredded mozzarella cheese
- 8–10 lasagna noodles (broken to fit)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Brown the ground beef and minced garlic in a skillet over medium-high heat until cooked through; drain the grease.
- Stir the marinara sauce and dried oregano into the beef mixture.
- In a small bowl, mix the ricotta cheese, beaten egg, and chopped parsley.
- Spread 1 cup of the meat sauce on the bottom of the slow cooker.
- Place a layer of noodles over the sauce, overlapping slightly if necessary.
- Spread 1/3 of the ricotta mixture over the noodles, followed by a layer of mozzarella cheese.
- Repeat the layers of meat sauce, noodles, ricotta, and mozzarella until all ingredients are used, finishing with a layer of mozzarella on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the noodles are tender.
- Let the lasagna rest for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American