Classic Lasagna Made In The Slow Cooker! This Delicious Crock Pot Recipe Has All The Layers Of Noodles, Cheese, Sauce And Meat That Everyone Loves But Made More Simply.
Servings 8
Ingredients
- 1 pound ground beef
- 1/2 medium onion chopped
- 1 24 ounce jar spaghetti sauce
- 1/2 cup water
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 teaspoons dried parsley
- 9 lasagna noodles uncooked
Instructions
- In a large skillet, cook the ground beef, breaking it into small chunks. Drain the fat, then add the onion to the skillet and cook until softened. Add the spaghetti sauce and water to the skillet and bring it to a simmer. Simmer 5 minutes, then remove from heat.
- In a medium bowl, mix together the ricotta, 1 1/2 cups of the mozzarella cheese, the parmesan cheese, the egg, and the parsley.
- Spread 1 cup of the tomato sauce in the bottom of the slow cooker. Add 3 lasagna noodles, breaking them into pieces as needed to cover the bottom loosely. Spread half of the ricotta mixture evenly over the noodles, followed by 1 cup of the tomato sauce. Add another layer of noodles, followed by the other half of the ricotta mixture. Add the final layer of noodles, then spread the remaining tomato sauce over the top.
- Cook the lasagna on low for 4 hours, or until the noodles are soft. Sprinkle with the remaining 1/2 cup of mozzarella cheese and cover. Cook 10-15 minutes, or until the mozzarella is melted. Turn off the heat, uncover, and let sit 15 minutes before serving.