Slow Cooker Lasagna
8 servings25 min prep240 min cookMedium
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The Tale of Slow Cooker Lasagna
Story updated
Lasagna's roots trace to ancient layered pasta dishes in Italy, though the tomato-and-cheese version familiar today developed in southern Italy, particularly Naples, after tomatoes arrived from the New World. Italian immigrants brought it to America, where it became a beloved baked comfort food.
Ingredients
Scale:· 8 servings
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups marinara sauce
- 15 oz ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese, plus more for topping
- 9 lasagna noodles, uncooked (regular, not no-boil)
- 3 cups shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- 1Brown the ground beef with the onion and garlic in a skillet over medium heat, then drain excess fat and stir in the marinara sauce.
- 2In a separate bowl, mix the ricotta cheese, egg, and Parmesan cheese with a pinch of salt and pepper.
- 3Spread a thin layer of the meat sauce in the bottom of the slow cooker, then break a layer of uncooked noodles over it, breaking them to fit as needed.
- 4Spread a layer of the ricotta mixture over the noodles, followed by a layer of mozzarella, then repeat the layers, ending with meat sauce and a final layer of mozzarella on top.
- 5Cover and cook on low for 4 hours or on high for 2.5 hours, until the noodles are tender when pierced with a fork.
- 6Let the lasagna rest for 15 minutes before slicing and serving so the layers set.
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