Ingredients
- 1 pound ground beef
- 1 sweet onion minced
- 5 cloves garlic minced, divided
- 24 ounces marinara
- 6 ounces tomato paste
- 1 teaspoon dried Italian seasoning
- 12 ounces lasagna noodles
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella divided
- 1 cup shredded Parmesan
- 1/4 cup fresh chopped parsley
- 1 teaspoon salt
Prevent your screen from going dark
Instructions
-
-
Add the ground beef, onion, and 3 cloves of garlic to a skillet over medium heat, crumbling the meat as it cooks. Drain the grease from the skillet and add the marinara, tomato paste, Italian seasoning and 1 cup of water to the beef. Stir well to combine.
-
Spray a slow cooker with non-stick spray.
-
Place ¼ of the meat sauce into the bottom of the slow cooker.
-
Layer 1/3 of the noodles over the sauce, breaking them up to cover the entire area. The noodles will overlap a bit.
-
Add the ricotta, 1 cup of mozzarella, Parmesan, parsley, salt, and reserved 2 cloves of minced garlic to a small bowl and stir to combine.
-
-
Spoon 1/3 of the ricotta mixture over the noodles. Repeat layers twice, ending with meat sauce.
-
Sprinkle with the reserved cup of mozzarella cheese.
-
Cover and cook on low for 5 hours or until noodles are tender.
Tips & Notes:
The ricotta may be swapped for cottage cheese, if that’s your preference.
Use a crockpot liner for easy clean up.
Nutrition Information:
Calories: 582kcal (29%)| Carbohydrates: 47g (16%)| Protein: 35g (70%)| Fat: 29g (45%)| Saturated Fat: 15g (94%)| Cholesterol: 98mg (33%)| Sodium: 1370mg (60%)| Potassium: 901mg (26%)| Fiber: 4g (17%)| Sugar: 10g (11%)| Vitamin A: 1374IU (27%)| Vitamin C: 16mg (19%)| Calcium: 456mg (46%)| Iron: 4mg (22%)