Crock-Pot Lasagna

by Sheryl

This lasagna is not only so easy to make with a slow cooker but is also always a big hit. In our house, we love all kinds of Italian foods, and especially pasta love. Also, our favorites are baked beef ravioli, cheesy baked ziti, homemade bolognese, and creamy Caprese pasta. This recipe is so simple, a meal that my whole family loves.  Don’t get me wrong, maybe it doesn’t taste as authentic as a classical Italian lasagna, but it’s perfect whenever you don’t have enough time to cook for dinner yet you want to throw something into the crockpot before the kids get home. Enjoy this mouthwatering meal with your family and friends.

Ingredients:

1 tbsp. olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
3 1/2 c. marinara sauce, divided
16 oz. whole-milk ricotta
1/4 c. freshly grated Parmesan, plus more for garnish
1/4 c. chopped parsley, plus more for garnish
1 (16-oz.) box lasagna noodles, unboiled
4 1/2 c. shredded mozzarella

Directions:

1. For medium heat, heat oil in a large pot. Add ointment and cook until translucent for 3 to 4 minutes. Add garlic and cook until perfumed for 1 minute. Add to Italy beef, salt, and pepper. Cook until there is no remaining rose. Add 3 more cups of marinara and simmer for 2 to 3 minutes.

2. In a large bowl, put ricotta and parmesan. Add salt and pepper, then mix until completely integrated.

3. Grease in your slow cooker’s bowl a nonstick kitchen spray. Spread the remaining marinara in a thin layer on the bottom of the hook. Next, add the layer of fill noodles, the layer of the meat blend, a layer of mozzarella, and the blend layer of ricotta. Repeat until all components are used up, finish with mozzarella. Top and cook at low temperatures for 4 to 5 hours.

4. Add more Parmesan and parsley to garnish and serve.

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