Ingredients

The following ingredients have 4 Servings
  • 6 cups slow cooker beef ragu (click link for recipe)
  • 9 lasagna noodles
  • 24 oz ricotta cheese
  • ½ tsp sea salt
  • 1 tsp dried oregano
  • 2 tbsp fresh basil (chopped)
  • 1 tbsp fresh Italian parsley (chopped)
  • 2 ¼ cups mozzarella cheese (shredded – divided)

Instruction

  • Preheat the oven to 375°F.
  • Transfer the beef ragu from the slow cooker to a large pot or dutch oven on the stovetop over medium high heat.
  • Allow the ragu to simmer and reduce, stirring occasionally, for 15 minutes, or until almost all of the liquid has been cooked down and you’re left with a thick, beefy sauce.
  • While the ragu is reducing, cook the lasagna noodles according to the package directions.
  • In a small bowl, combine the ricotta cheese, sea salt, oregano, basil, parsley and ¼ cup mozzarella cheese.
  • Place 3 cooked lasagna noodles in the bottom of an 8 inch x 8 inch baking dish (trim the noodles to fit, if desired.)
  • Spread a layer of the ricotta cheese mixture on the noodles.
  • Place a layer of beef ragu on top of the cheese.
  • Place another layer of noodles on top of the ragu.
  • Top with the remaining ricotta and ragu.
  • Add the last 3 noodles on top of the ragu and finish it off with the remaining 2 cups of mozzarella cheese on top.
  • Place in the oven and bake for 25-30 minutes.