Crockpot Lasagna

Crockpot Lasagna

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) tomato sauce
• 9–12 lasagna noodles (uncooked)
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste

Instructions:

1. In a skillet, cook the ground beef and diced onion over medium heat until browned. Add garlic and cook for 1 minute. Drain excess fat.
2. Stir in marinara sauce, tomato sauce, Italian seasoning, salt, and pepper. Simmer for a few minutes.
3. In a bowl, mix ricotta cheese, egg, Parmesan cheese, and a pinch of salt and pepper.
4. Lightly grease the crockpot. Spread a layer of meat sauce on the bottom.
5. Add a layer of uncooked lasagna noodles (break to fit if needed).
6. Spread a layer of the ricotta mixture, then sprinkle mozzarella cheese.
7. Repeat layers (sauce, noodles, ricotta, mozzarella) until all ingredients are used, finishing with sauce and mozzarella on top.
8. Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until noodles are tender.
9. Turn off the crockpot and let the lasagna rest for 15–20 minutes before serving.