Cheesy Slow Cooker Lasagna with Ground Beef
Ingredients
- 1 lb. ground beef (lean like 97/3)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. oregano
- 15 oz. Ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 25 oz. marinara sauce
- 16 oz. lasagna noodles, uncooked
Preparation
In a large skillet, over medium-high heat, saute onion until translucent. Add in garlic, stir until fragrant
Add in the beef, salt, pepper, and oregano. Brown meat until no longer pink
Pour in jar of sauce. Add approximately 1/2 cup of water to jar, cover and shake, then pour into the skillet. Let simmer until warmed through
While sauce is cooking, to a large bowl, add ricotta, egg, 1 cup mozzarella, 1/4 cup parmesan, and salt & pepper to taste. Stir until fully combined
To the bottom of a 6-quart slow cooker, add approximately 1 1/2 cups of meat sauce. Top with uncooked noodles. Break to fit into a single layer (mine took 3 noodles). Top with spoonfuls of ricotta mixture then spread evenly. Repeat layers ending with sauce
Top with remaining mozzarella and parmesan
To the bottom of a 6-quart slow cooker, add approximately 1 1/2 cups of the meat sauce. Top with uncooked noodles. Break to fit into a single layer (mine took 3 noodles). Top with spoonfuls of the ricotta mixture then spread evenly. Repeat layers ending with sauce
Notes
Depending on the size of your slow cooker, you will likely only use half of the box of lasagna noodles. I used 9 noodles
Each slow cooker cooks differently. Mine was done in 3.5 hours on LOW. Yours may take 4-5 hours
