Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef (use a lean cut like 97/3)
  • ½ cup chopped white onion
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 15 ounces Ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese (divided)
  • 2 cups shredded mozzarella cheese (divided)
  • 25 ounces marinara sauce
  • 16 ounces lasagna noodles (uncooked)

Instruction

  • In a large skillet, over medium high heat, saute the chopped onion until translucent. Add in the minced garlic and stir until fragrant.
  • Add in the ground beef, salt, pepper, and oregano. Brown the meat until no longer pink.
  • Pour in the jar of sauce. Add approximately ½ cup of water to the jar, cover and shake, then pour into the skillet. Let simmer until warmed through.
  • While the sauce is cooking, to a large bowl, add the ricotta cheese, egg, 1 cup of shredded mozzarella cheese, ¼ cup of grated parmesan cheese, and salt & pepper to taste. Stir until fully combined.
  • To the bottom of a 6 quart slow cooker, add approximately 1 ½ cups of the meat sauce. Top with uncooked noodles. Break to fit into a single layer (mine took 3 noodles). Top with spoonfuls of the ricotta mixture then spread evenly. Repeat layers ending with sauce.
  • Top with remaining shredded mozzarella and parmesan cheese.
  • Cover and cook on LOW for 3.5 hours or until noodles are soft. Uncover and let set for approximately 10 minutes before slicing.