CROCK-POT LASAGNA

CROCK-POT LASAGNA
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.
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