Ingredients:

  • 1 lb ground beef
  • 24 oz marinara sauce
  • 15 oz crushed tomatoes
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz ricotta cheese
  • 1 egg, lightly beaten
  • 1/2 tsp dried parsley
  • 1/4 tsp nutmeg
  • 250g lasagna noodles, uncooked and broken in half
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Brown the ground beef in a skillet over medium-high heat until crumbly. Drain excess fat and stir in minced garlic for 1 minute until fragrant.
  2. Spread 1/2 cup of the meat sauce (beef, marinara, crushed tomatoes, and seasonings) at the bottom of the slow cooker to prevent sticking.
  3. Lay a single layer of broken lasagna noodles over the sauce.
  4. Dollop half of the ricotta mixture (ricotta, egg, parsley, and nutmeg) over the noodles, spreading gently.
  5. Add a layer of meat sauce, followed by a handful of mozzarella cheese.
  6. Repeat the layering sequence (Noodles, Ricotta, Sauce, Mozzarella) until all ingredients are used, finishing with a layer of mozzarella and Parmesan cheese.
  7. Cover and cook on High for 4 hours or Low for 8 hours.