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Crockpot Lasagna

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A comforting and easy lasagna made in a slow cooker, perfect for busy nights.

Ingredients

  • Nonstick cooking spray
  • 1 lb extra-lean ground beef
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 jars (22 fl oz each) tomato sauce (such as Classico sweet basil marinara)
  • 1/2 cup water
  • 1 lb uncooked lasagna noodles
  • 1 tub (16.8 oz) ricotta cheese
  • 2 cups shredded mozzarella cheese
  • Fresh parsley or basil, chopped (for garnish)

Instructions

  1. Brown the beef: In a large frying pan over medium-high heat, brown the extra-lean ground beef, breaking it up with a spoon as it cooks. When nearly cooked through, add the chopped onion and garlic. Season with salt and black pepper, then stir to combine. Pour in one jar of tomato sauce and mix well, allowing flavors to meld for a couple of minutes. Remove from heat.
  2. Prepare the slow cooker: Spray the inside of your slow cooker generously with nonstick cooking spray. Spoon a small amount of the meat sauce onto the bottom to create a thin layer.
  3. Layer the lasagna: Begin assembling by layering uncooked noodles over the meat sauce base, breaking them as needed to fit. Add dollops of ricotta and a sprinkle of mozzarella over the noodles. Spoon more meat sauce on top. Repeat layers until the slow cooker is full.
  4. Add final touches: Pour the second jar of tomato sauce over the top layer. Sprinkle remaining mozzarella on top. Gently pour water around the sides to help the noodles cook evenly.
  5. Cook: Cover and cook on high for 3 hours, or on low for 6 hours, until noodles are tender and cheese is bubbly. Let rest for a few minutes. Garnish with parsley or basil before serving.

Notes

For best results, avoid over-saucing and allow the lasagna to rest before serving.

Find it online: https://www.highproteinbox.com/irresistible-crockpot-lasagna/