Slow Cooker Lasagna with Ricotta and Mozzarella Layers
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
Ingredients
- 8 lasagna noodles, broken into pieces
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brown the ground beef in a skillet over medium heat. Add the diced onion and minced garlic, and cook until the onion softens.
- Stir the marinara sauce into the beef mixture and remove the skillet from heat.
- In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and black pepper.
- Spread a thin layer of the meat sauce in the bottom of the slow cooker. Add a layer of broken noodles, followed by half the ricotta mixture and one cup of mozzarella.
- Repeat the layers with more sauce, noodles, the remaining ricotta mixture, and the rest of the mozzarella.
- Finish with a final layer of sauce and sprinkle the Parmesan cheese on top.
- Cover and cook on low for 4 hours until the noodles are tender.
Notes
Break the noodles into uneven pieces so they fit without overlapping too much, which helps them cook evenly in the slow cooker. If the top looks dry near the end, add a splash of extra marinara before the final hour. Leftovers reheat well in the microwave with a cover to keep the cheese from drying out.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Mixing Bowl
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Mixing Bowl