Print

Slow Cooker Lasagna

Print Recipe

Ingredients

Scale
  • 1 lb ground beef, 85% lean
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2–24 ounce jars of favorite tomato sauce
  • 12 lasagna sheets
  • 30 ounce container ricotta
  • 2 cups shredded mozzarella
  • 1 tablespoon parsley, chopped
  • salt and pepper to taste

Instructions

  1. In a large pan, sauté the onions, garlic and beef until meat is cooked and crumbled into small pieces.
  2. Season with salt and pepper.  
  3. Drain of fat and stir into tomato sauce.  
  4. Meanwhile, stir ricotta, chopped parsley and 1 1/2 cups of mozzarella together in a large mixing bowl.  
  5. In the bottom of the crockpot, pour a couple tablespoons of sauce.  
  6. Place a layer of lasagna noodles, broken into bite sized pieces.
  7. Next, layer a couple tablespoons of ricotta mixture.
  8. Repeat with layers of sauce, noodles and cheese until all used up.  
  9. Turn slow cooker on low for 6 hours and cover with a lid.  
  10. Before serving, sprinkle remaining mozzarella and allow to melt.  Spoon and enjoy!

Keywords: slow cooker, lasagna

Find it online: https://dinnerreinvented.com/recipes/slow-cooker-meals/