Slow Cooker Lasagna
All the delicious flavor with minimal effort!
Lasagna, Slow Cooker
Emily ~ Garlic & Olive Oil
Granulated Garlic Powder
container whole milk Ricotta
I used 9 noodles
The Meat Sauce*
Heat a large skillet over medium-high heat
Add ground chuck and sprinkle with 1 tsp salt, ½ tsp pepper and ½ tsp garlic powder.
Break beef into small bits while browning, then drain.
Pour 2 ¼ cups of pasta sauce into the beef and stir to combine.
The Ricotta Mix*
Meanwhile, in a separate bowl, use an electric hand mixer to combine the ricotta, egg, ½ teaspoon of salt and ¼ teaspoon of pepper.
Once the cheese mixture is smooth, stir in the chopped parsley; set aside.
Spray slow cooker with nonstick cooking spray.
Put ½ cup plain pasta sauce in the bottom of the slow cooker and spread around.
Add a layer of uncooked lasagna noodles to the slow cooker, breaking to fit as necessary.
Top with ½ of the meat sauce, spread out evenly then do the same with ½ of the ricotta cheese mixture.
Evenly sprinkle with ½ cup of mozzarella and 1½ tablespoons of Parmesan.
Repeat the layers of noodles, meat sauce and cheeses.
To finish, top with another layer of noodles, 1 cup of plain pasta sauce, 1 cup of mozzarella and 2 tablespoons of parmesan.
Cook on low for 5 hours.
Turn off the heat and let sit for 20 minutes, before serving.
*You can prepare the meat sauce and cheese mixture the night before and keep in the fridge if desired. Continue with the remaining steps the next morning.