Slow Cooker Lasagna is your weeknight dinner hero — it's the perfect blend of convenience and comfort. Imagine a classic Italian favorite, but with less fuss and more flavor thanks to your trusty slow cooker. It's all about layering love and letting the slow cooker do its magic.
The ground beef forms the hearty base, providing a robust, meaty texture that fills you up. Onion and garlic enhance the flavor, adding a warm, savory aroma that permeates the dish. Marinara sauce acts as the flavorful, tangy binder for all the layers. The ricotta cheese brings creamy richness, lightened with an egg to help set the layers. Mozzarella cheese melts beautifully for that classic stringy, gooey topping, while Parmesan cheese adds a salty, nutty finish. Lasagna noodles serve as the structural backbone, absorbing flavors as they cook. A touch of dried oregano and basil infuses an Italian herbaceous note, and a bit of salt and pepper balances everything out.
This lasagna shines with a simple side salad dressed in balsamic vinaigrette. A slice of crusty garlic bread is perfect for scooping up any leftover sauce. Pair with a light red wine, like a Chianti, to complement the flavors.
Start by browning the ground beef in a skillet over medium heat. Once it's cooked through, drain any excess fat to keep things from getting too greasy. Next, toss in the chopped onion and minced garlic. Sauté them with the beef until the onion turns translucent and aromatic.
Pour in the marinara sauce, sprinkle with oregano, basil, and a pinch of salt and pepper. Let this mixture simmer for about five minutes, allowing the flavors to mingle and deepen.
In a separate bowl, stir together the ricotta cheese, egg, and half of the Parmesan cheese. This mixture will act as one of your luscious layers.
Now, let's start layering in the slow cooker. Spread a thin layer of the meat sauce at the bottom. Lay down three uncooked lasagna noodles, breaking them as needed to fit. Spread a third of the ricotta mixture over the noodles, then a third of the meat sauce, and top with a third of the mozzarella cheese.
Repeat this layering process two more times. Finish with a final layer of mozzarella and the remaining Parmesan for the ultimate cheesy crust.
Pour 1/4 cup water around the edges. This helps the noodles cook evenly. Cover and cook on low for 4 to 5 hours, until the noodles are tender and the cheese is bubbly and golden.
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