Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 9 lasagna noodles, broken to fit
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a skillet over medium heat, cook the ground beef until it starts browning. Add diced onion and cook until softened. Stir in garlic, salt, pepper, and Italian seasoning. Cook briefly, then drain any excess grease and set aside.
- In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix until smooth.
- Lightly grease the crock pot insert and spread a thin layer of marinara sauce on the bottom.
- Layer broken lasagna noodles over the sauce, followed by a portion of the meat mixture, a layer of ricotta mixture, and a sprinkle of mozzarella.
- Repeat the layers until all ingredients are used, ending with sauce and topping with remaining mozzarella and Parmesan cheese.
- Cover and cook on low for 4 to 5 hours, or until noodles are tender and the cheese is melted and bubbly.
- Let it rest for 10 minutes before serving for easier slicing.
Notes
- Use seasoned marinara sauce for added depth of flavor.
- Add spinach, mushrooms, or zucchini for extra vegetables.
- To avoid watery lasagna, fully drain the meat and use a thicker sauce.
- Freeze leftovers for up to 2 months; reheat thoroughly before serving.
- Lasagna can be assembled ahead and stored in the fridge before cooking.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 slice (1/8 of lasagna)
- Calories: 460
- Sugar: 6g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
