Ingredients:
9-12 lasagna noodles (uncooked, use regular or no-boil)
1 lb ground beef (or Italian sausage, or a mix)
1 small onion, diced
2 cloves garlic, minced
1 jar (26 oz) marinara sauce (or your favorite pasta sauce)
1 can (15 oz) ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh basil or parsley for garnish (optional)
Instructions:
Cook the Meat:
In a skillet over medium heat, brown the ground beef with the diced onion until fully cooked. Drain any excess fat and add minced garlic, cooking for an additional minute. Season with salt, pepper, and Italian seasoning.
Mix Ricotta Filling:
In a separate bowl, mix the ricotta cheese, egg, and a pinch of salt and pepper until well combined.
Layer the Lasagna in the Crockpot:
Spread a thin layer of marinara sauce on the bottom of the crockpot.
Layer 3-4 lasagna noodles on top (break them if necessary to fit).
Spread half of the ricotta mixture over the noodles.
Top with a layer of the cooked meat mixture, followed by 1/3 of the mozzarella cheese.
Repeat the layers: sauce, noodles, ricotta, meat, and mozzarella until all ingredients are used, finishing with marinara sauce and the remaining mozzarella and Parmesan cheese on top.
Cook:
Cover and cook on low for 4-6 hours or on high for 2-3 hours. The lasagna is done when the noodles are tender and the cheese is melted and bubbly.
Serve:
Allow the lasagna to cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
