Crock-Pot Lasagna

• 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

In a large skillet over medium heat, heat oil. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper, and Italian seasoning. Cook until no pink remains, then drain grease. Stir in 3 cups of the marinara until combined, and cook 2 to 3 minutes more.

In a large bowl, combine ricotta with Parmesan and parsley. Season with salt and pepper and stir until fully incorporated.

Grease the bowl of your slow cooker with a nonstick cooking spray or olive oil. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next, add a layer of noodles (you’ll have to break some to make them fit), a layer of meat mixture, a layer of mozzarella, and a layer of ricotta mixture. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.

Garnish with more Parmesan and parsley and serve.