Crock Pot Lasagna is an easy set-it-and-forget-it meal that tastes just like the oven version!
Ingredients :
9 lasagna noodles uncooked
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 pound lean ground beef
1 small onion diced
4 cloves garlic minced
15 ounces canned petite diced tomatoes 1 can
36 ounces marinara sauce
1 teaspoon Italian seasoning
24 ounces ricotta cheese or cottage cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
Directions :
Cook ground beef, onion, and garlic in a large saucepan until no pink remains. Drain fat.
Stir in sauce, diced tomatoes with juices and seasoning. Simmer 5-7 minutes or until thickened. Season with salt & pepper to taste.
Meanwhile, mix cheese filling ingredients.
Spread 1 ½ cups sauce in the bottom of a 6 qt slow cooker. Top with a layer of uncooked lasagna noodles (break them to fit in the slow cooker as needed).
Create layers of cheese mixture, sauce, and noodles. End with pasta sauce and finally top with remaining mozzarella and parmesan.
Cover and cook on low for 3 to 3.5 hours or until pasta is cooked through (the edges will be brown and crispy). Turn the slow cooker off, open lid slightly to allow steam to escape and let rest 30 minutes to set.
