Easy Crockpot Lasagna Recipe
Ingredients:
1 lb ground beef (or Italian sausage, or a mix)
1 small onion, diced
2-3 cloves garlic, minced
1 (24 oz) jar pasta sauce (marinara or your favorite)
1 (15 oz) container ricotta cheese (or cottage cheese)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
9-12 lasagna noodles, uncooked (regular noodles, not the oven-ready kind)
1/2 cup water
Salt and pepper, to taste
Fresh basil or parsley for garnish (optional)
Instructions:
Cook the Meat:
In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic. Drain any excess grease.
Season with salt and pepper to taste. Stir in the pasta sauce and simmer for a couple of minutes.
Prepare the Cheese Mixture:
In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, grated Parmesan, and egg. Mix until smooth.
Layer the Lasagna in the Crockpot:
Spread a thin layer of meat sauce on the bottom of the crockpot to prevent sticking.
Layer 3-4 uncooked lasagna noodles over the sauce, breaking them as needed to fit.
Spread a portion of the ricotta mixture over the noodles, then a layer of meat sauce. Repeat layers until all ingredients are used, ending with a layer of meat sauce on top.
Sprinkle the remaining 1 cup of mozzarella cheese over the final layer.
Add Water:
Pour 1/2 cup of water around the edges of the lasagna inside the crockpot to help cook the noodles.
Cook:
Cover and cook on low for 4-6 hours or until the noodles are tender and the cheese is melted and bubbly. Avoid overcooking, as it may cause the edges to burn.
Serve:
Garnish with fresh basil or parsley if desired. Let it cool for a few minutes before cutting and serving
