I’m always looking for new and fun ways and ideas to use my Crock-Pot (a.k.a. slow cooker) because of how convenient it is. Lasagna just got ten times easier with this recipe! Just simply layer all the ingredients in the crockpot and your set!

Not only is this recipe easier than the traditional one, but it also tastes the same, if not better. You could let me know how it went in the comments below and if you liked it! What’s there not to like! Lasagna noodles, marinara sauce, ground beef, shredded Parmesan, and Mozzarella all layered on top of each other.

How to make the best crock pot lasagna you’ll ever try:

Ingredients:

  • 1 (16-oz.) box lasagna noodles (unboiled)
  • 16 oz. whole-milk ricotta
  • 1 lb. ground beef
  • 4 1/2 cups shredded mozzarella
  • 3 1/2 cups marinara sauce (divided)
  • 1/4 cup freshly grated Parmesan (plus more for garnish)
  • 1/4 cup chopped parsley, (plus more for garnish)
  • 2 garlic cloves (minced)
  • 1/2 onion (chopped)
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • Kosher salt
  • Freshly ground black pepper

Instructions:

Start by heating the olive oil in a large skillet over medium heat.

Then add the onions and cook them until translucent, which should take about 3-4 minutes. Add the garlic and cook for an additional minute until fragrant.

Next, add the ground beef and season it with the Italian seasoning, kosher salt, and black pepper according to taste.

Cook until the ground beef has browned and is no longer pink. After that, add the 3 cups of marinara sauce and cook the mixture for another 3 minutes.

Now, in a large bowl, add the ricotta, parmesan, and parsley. Season the mixture with salt and pepper according to taste and mix until all the ingredients have been incorporated.

After that, using olive oil or a non-stick cooking spray, grease the bowl of your slow cooker.

Once you’ve greased the bowl of your slow cooker, add the remaining 1/2 cup of marinara sauce and spread it on the bottom.

Next, add a layer of noodles, a layer of meat mixture, a layer of mozzarella, and a layer of the ricotta mixture. Also, feel free to break the noodles if some of them don’t fit.

Repeat this process until you’ve used all of the ingredients. Ending with the mozzarella cheese on top, cover the slow cooker and cook it on low for approximately 4-5 hours or until noodles are tender.

Garnish with some Parmesan and fresh parsley and enjoy!

Source: www.delish.com