Ingredients:
1 lb ground beef
1 onion, diced
3 cloves garlic, minced
1 (24 oz) jar marinara sauce
1 (14.5 oz) can diced tomatoes
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper to taste
12-15 lasagna noodles (uncooked)
2 cups ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley, chopped (for garnish, optional)
Directions:
Prepare the Meat Sauce:
In a large skillet, cook the ground beef or sausage over medium heat until browned. Drain any excess fat.
Add the diced onion and minced garlic to the skillet and cook until the onion is softened, about 3-4 minutes.
Stir in the marinara sauce, diced tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 5-10 minutes. Set aside.
Prepare the Ricotta Mixture:
In a bowl, combine the ricotta cheese and egg. Mix until well combined. Set aside.
Assemble the Lasagna:
Spread a thin layer of the meat sauce on the bottom of the crockpot.
Place a layer of uncooked lasagna noodles on top of the sauce (break them if needed to fit).
Spread a layer of the ricotta mixture over the noodles.
Sprinkle with shredded mozzarella cheese.
Repeat the layers, ending with a layer of meat sauce and topping with the remaining mozzarella and Parmesan cheese.
Cook the Lasagna:
Cover and cook on low for 4-6 hours, or until the noodles are tender and the cheese is melted and bubbly.
Serve:
Let the lasagna sit for about 10 minutes before serving. Garnish with fresh basil or parsley if desired.
Prep Time: 20 minutes | Cook Time: 4-6 hours | Total Time: 4 hours 20 minutes to 6 hours 20 minutes | Servings: 6-8 | Calories: Approximately 450 kcal per serving
