Name: Crockpot Lasagna
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (24-ounce) jar marinara sauce; 1 (15-ounce) container ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 12 lasagna noodles, uncooked; Fresh basil leaves, for garnish

Instructions

In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon, until no longer pink.
Add the diced onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
Stir in the dried oregano, basil, salt, and pepper, and cook for another minute to allow the flavors to meld.
Pour in the marinara sauce, and simmer for 5-7 minutes. Remove from heat and set aside.
In a separate bowl, mix together the ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese until well combined.
To assemble the lasagna in the crockpot, spread a thin layer of the meat sauce on the bottom of the slow cooker to prevent sticking.
Layer 3 lasagna noodles on top of the sauce, breaking them as needed to fit.
Spread a third of the cheese mixture over the noodles, followed by a third of the meat sauce.
Repeat the layers two more times, finishing with a final layer of meat sauce on top.
Sprinkle the remaining cup of mozzarella cheese over the top.
Cover the slow cooker with the lid and cook on low for 4-5 hours or until the noodles are tender and the cheese is melted and bubbly.
Once the lasagna is cooked, turn off the slow cooker and let it sit for 15-20 minutes to set before serving.
Garnish with fresh basil leaves for a pop of color and freshness.
Serve the Crockpot Lasagna directly from the slow cooker, scooping out generous portions onto plates.

Ingredients

Instructions

Nutrition Facts

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