I stole another friend’s recipe. That’s the kind of Facebook friend I am. Warning: when ya go posting a good recipe on social media, I’m bound to message you and ask if I can use it. So thanks to Mandy Warford for this one.
Most of us have crockpots, and don’t we all just love lasagna?
Easy Crockpot Lasagna
1 lb. ground beef
½ c. diced onion
1 t. minced garlic
24 oz. jar marinara
½ c. water
15 oz container ricotta cheese
2 c. mozzarella cheese (divided)
1/4. c. grated parmesan cheese (divided)
2 T. fresh parsley, chopped
6-8 uncooked lasagna noodles (whatever fits into two layers in your pot)
- Brown beef, onion, and garlic and then drain. Add in sauce and water, simmer about 5 mins.
- In a mixing bowl, combine ricotta, 1 ½ c. mozzarella, 2T. parmesan, egg and parsley.
- Pour 1 c. of the meat sauce evenly into the bottom of crockpot. Place ½ the noodles in to make a layer (break to fit if needed) and then ½ of the ricotta mix on top. Cover with 2 c. of the meat sauce, remaining noodles, remaining cheese mixture, and top with remaining meat sauce.
- Cover and cook on low approx. 2 ½ hours, could be a little more, check to see if noodles are soft. Sprinkle top with remaining mozzarella and parmesan. Cover again until cheese melts. Turn off, let stand about 10 mins before serving.