Crockpot Lasagna
Ingredients:
1 lb ground beef or Italian sausage (or a mix)
1 small onion, diced
3 cloves garlic, minced
1 jar (24 oz) marinara or pasta sauce
1 can (14.5 oz) diced tomatoes (optional, for extra sauciness)
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 container (15 oz) ricotta cheese (or cottage cheese)
2 cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
1 box (8 oz) no-boil lasagna noodles
Fresh parsley or basil (optional, for garnish)
Instructions:
1. Prepare the Meat Sauce:
In a skillet over medium heat, brown the ground beef or sausage. Drain excess grease.
Add the diced onion and garlic to the skillet and cook until softened, about 2-3 minutes.
Stir in the marinara sauce, diced tomatoes (if using), Italian seasoning, salt, and pepper. Simmer for 5-10 minutes, then remove from heat.
2. Make the Cheese Mixture:
In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and the egg. Mix until smooth.
3. Layer the Lasagna in the Crockpot:
Spread a thin layer of the meat sauce on the bottom of the crockpot.
Place a layer of lasagna noodles on top, breaking them as needed to fit.
Spread a layer of the cheese mixture over the noodles.
Add another layer of meat sauce.
Repeat the layers (noodles, cheese, sauce) until all ingredients are used, ending with a layer of meat sauce on top.
Sprinkle the remaining mozzarella cheese over the final layer.
4. Cook:
Cover and cook on low for 4-5 hours, or until the noodles are tender and the lasagna is bubbling around the edges.
Avoid overcooking as the noodles can become mushy.
5. Serve:
Turn off the crockpot and let the lasagna sit for 10-15 minutes to set before slicing.
Garnish with fresh parsley or basil, and serve with garlic bread or a side salad.
