Yields:
8-10 servings
Prep time:
15 minutes
Cook time:
4-5 hours
Total time:
4-5 hours
Ingredients
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 1 to 1 1/2 lb ground beef
- Kosher salt
- Freshly ground black pepper
- 1 tsp Italian seasoning
- 3 1/2 cups marinara sauce, divided
- 16 oz whole-milk ricotta
- 1/4 cup freshly grated Parmesan, plus more for garnish
- 1/4 cup chopped parsley, plus more for garnish
- 1 box of lasagna noodles, unboiled
- 4 1/2 cups shredded mozzarella
Directions
- Heat oil in a large skillet over medium heat. Add onion and cook until translucent, 4-6 minutes. Add garlic and cook until fragrant, 1 minute.
- Add beef and season with salt, pepper, and Italian seasoning. Chop and 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, breaking them to make them fit. Follow by 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 on top.
- Cover and cook on low for 4 to 5 hours.
- Garnish with more Parmesan and parsley and serve.
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