Ingredients
Cooking spray
1 lb extra-lean ground beef
1 yellow onion, diced
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
2 jars (650mL each) sweet basil marinara sauce
1 lb uncooked lasagna noodles (regular or oven-ready)
1 (475g) tub ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup water
Chopped basil or parsley for garnish
Instructions
1. Brown ground beef in a frying pan over medium-high heat until nearly cooked.
2. Add onion, garlic, salt, pepper, and 1 jar of tomato sauce. Stir and simmer for 5 minutes.
3. Spray the inside of the slow cooker with cooking spray.
4. Layer meat sauce on the bottom, then uncooked noodles, ricotta, and mozzarella. Repeat for 3 full layers.
5. Top with remaining sauce and mozzarella. Pour water carefully along the sides.
6. Cook on high for 3 hours or low for 6 hours.
7. Let it rest 10 minutes before serving. Garnish with fresh herbs.
Notes
Use homemade or jarred sauce. Ragu-based sauces work beautifully.
Swap beef for mushrooms and spinach for a vegetarian version.
Freeze uncooked lasagna in layers, then cook when ready.
Leftovers store well for 5 days and reheat easily in microwave or oven.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Slow Cooker & Instant Pot Bowls
- Method: Crockpot
- Cuisine: Italian-American