Slow Cooker Lasagna

Forget the oven; this slow cooker lasagna is layered with tender noodles, rich marinara sauce, and a creamy ricotta cheese mixture, cooked to perfection for a no-fuss way to enjoy this classic Italian favorite.

Prep time: 15 minutes
Cook time: 5 hours
Serves: 6

Ingredients

1 lb ground beef

1 onion, chopped

3 cloves garlic, minced

24 oz marinara sauce

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 egg

9 lasagna noodles, uncooked

1/4 cup water

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Instructions

1. In a skillet, brown the ground beef over medium heat, then drain excess fat.

2. Add chopped onion and minced garlic to the beef, cooking until the onion is translucent.

3. Stir in marinara sauce, oregano, basil, salt, and pepper, simmer for 5 minutes.

4. In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese.

5. Spread a thin layer of meat sauce on the bottom of the slow cooker.

6. Layer three uncooked lasagna noodles over the sauce, breaking to fit as necessary.

7. Spread a third of the ricotta mixture over the noodles, followed by a third of the meat sauce, and a third of the mozzarella cheese.

8. Repeat layers twice more, finishing with mozzarella and remaining Parmesan cheese on top.

9. Pour 1/4 cup water around the edges of the dish in the slow cooker.

10. Cover and cook on low for 4-5 hours, or until noodles are tender and cheese is bubbly.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual portions in the microwave for 2-3 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.