Crock-Pot Lasagna

Crock-Pot Lasagna
  1. 1 box lasagna noodles, unboiled
  2. 1 tbsp. olive oil
  3. 1/2 onion, chopped
  4. 2 garlic cloves, minced
  5. 1 lb. ground beef
  6. 1 tsp. Italian seasoning
  7. 3 1/2 c. marinara sauce, divided
  8. kosher salt
  9. Freshly ground black pepper
  10. 16 oz. whole milk ricotta
  11. 1/4 c. freshly grated Parmesan, plus more for garnish
  12. 1/4 c. chopped parsley, plus more for garnish
  13. 4 1/2 c. shredded mozzarella
  1. In a large skillet over medium heat, heat oil. Add onions and cook until translucent, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper and Italian seasoning. Cook until no pink remains and add 3 cups of the marinara, stirring to combine and cooking 2-3 minutes more.
  2. In a large bowl, combine ricotta with parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
  3. Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next add a layer of noodles (you’ll have to break some to make them fit) a layer of meat mixture, a layer of mozzarella, and a layer of ricotta. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
  4. Garnish with more Parmesan and parsley and serve.
Adapted from Delish
Adapted from Delish