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Crockpot Lasagna with Ricotta

Crockpot Lasagna with Ricotta Recipe

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Calories: 573
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or Italian sausage
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (24-oz) jar marinara sauce
  • 1 (15-oz) container whole-milk ricotta
  • 1 large egg
  • 2 cups shredded low-moisture mozzarella, divided
  • ½ cup grated Parmesan cheese
  • 2 tsp dried Italian seasoning
  • ½ tsp salt
  • 9 regular lasagna noodles, uncooked

Method
 

  1. Brown the meat and onion in a skillet over medium-high heat for 7-8 minutes, add the garlic in the last minute, then drain fat and stir in the marinara sauce.
  2. Mix together the ricotta, egg, 1 cup mozzarella, Parmesan, Italian seasoning, and salt until combined.
  3. Spread a thin layer of meat sauce in a 6-quart slow cooker, then layer 3 noodles, half the ricotta mixture, and a third of the remaining sauce. Repeat with 3 noodles, the rest of the ricotta, and another third of sauce. Top with the last 3 noodles and the remaining sauce.
  4. Cover and cook on HIGH for 4 hours, until edges bubble and center is set.
  5. Turn off, top with the remaining 1 cup mozzarella, let rest uncovered 10-15 minutes, then slice and serve.

Notes

If you can, let the ricotta and egg sit out for 15 minutes before mixing so they blend smoothly. The lasagna needs that 10-15 minute rest after cooking or it will slide apart when you cut it.