Slow Cooker Lasagna
Ingredients
- 1 (15-oz) carton ricotta cheese
- 2½ cups shredded mozzarella cheese, divided
- 1 large egg, lightly beaten
- 1 tsp Italian seasoning
- 1 lb ground beef
- 1 yellow onion, chopped
- 2 (24-oz) jars pasta sauce
- 9 lasagna noodles
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Stir together ricotta, 1 cup mozzarella, egg, and Italian seasoning.
- Cook beef and onion in a large nonstick skillet, stirring until beef is browned and crumbly; drain. Season lightly with salt and pepper.
- Stir together beef mixture and pasta sauce; spoon one-fourth of meat sauce into a lightly greased 5- or 6-quart slow cooker. Top with 3 lasagna noodles, breaking as needed to fit.
- Spread one-third of ricotta mixture over noodles. Repeat layers twice. Top with remaining meat sauce, and sprinkle with 1½ cups mozzarella.
- Cover and cook on LOW 3 hours or until noodles are tender.
- Sprinkle with Parmesan and basil just before serving.
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