Description
Enjoy a comforting, classic Italian-American lasagna without the hassle of the oven. This dump-and-go slow cooker recipe features tender layers of pasta, savory seasoned ground beef, and a rich blend of ricotta, mozzarella, and parmesan cheese. Perfectly cooked over low heat, it eliminates the need to boil noodles separately, ensuring a moist and flavorful meal that is perfect for busy weeknights or stress-free family gatherings.
Ingredients
1 lb ground beef (90% lean)
32 oz high-quality marinara sauce
15 oz ricotta cheese
3 cups mozzarella cheese, shredded
0.5 cup parmesan cheese, freshly grated
1 box no-boil lasagna noodles
1 large egg
1 tbsp Italian seasoning
Instructions
Brown the ground beef in a skillet over medium heat until fully cooked.
Drain the excess fat from the skillet.
Stir the marinara sauce and Italian seasoning into the cooked beef.
In a medium bowl, combine the ricotta cheese, egg, and half of the parmesan cheese.
Spread one cup of the meat sauce on the bottom of the slow cooker insert.
Place a layer of no-boil noodles over the sauce, breaking them as needed to fit.
Spread a portion of the ricotta mixture over the noodles.
Top with a layer of mozzarella cheese and a portion of the meat sauce.
Repeat the layers until all ingredients are used, ending with a generous layer of mozzarella and the remaining parmesan.
Cover and cook on low for 4 hours.
Let the lasagna rest for 15 minutes before serving to allow layers to set.
Notes
Ensure no alcohol is used in your jarred marinara sauce selection. Using freshly shredded mozzarella provides a superior melt compared to pre-shredded bags. If you prefer, substitute ground turkey for the beef.
- Prep Time: 20
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 square slice
- Calories: 450
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg