Crock-Pot Lasagna
Rating
This is hands-down the easiest way to make lasagna.
Ingredients
- 1 tbsp. olive oil
- ½ onion, chopped
- 2 garlic cloves, minced
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 1 tsp. Italian seasoning
- 3½ c. marinara sauce, divided
- 16 oz. whole-milk ricotta
- ¼ c. freshly grated Parmesan, plus more for garnish
- ¼ c. chopped parsley, plus more for garnish
- 1 (16-oz.) box lasagna noodles, unboiled
- 4½ c. shredded mozzarella
Instructions
- In a large skillet over medium heat, heat oil. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper, and Italian seasoning. Cook until no pink remains, then drain grease. Stir in 3 cups of the marinara until combined, and cook 2 to 3 minutes more.
- In a large bowl, combine ricotta with Parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
- Grease the bowl of your slow cooker with a nonstick cooking spray or olive oil. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next, add a layer of noodles (you’ll have to break some to make them fit), a layer of meat mixture, a layer of mozzarella, and a layer of ricotta mixture. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
- Garnish with more Parmesan and parsley and serve.
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