Slow Cooker Lasagna

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Slow Cooker Lasagna

Slow Cooker Lasagna is a fall favorite that brings the comforting layers of cheese, noodles, and hearty meat sauce right to your table with minimal effort. The slow cooker allows the flavors to meld beautifully while keeping everything moist and delicious, and best of all, there’s no need to boil the noodles!

Ingredients:

• 1 lb ground beef or turkey

• 1 onion, diced

• 2 garlic cloves, minced

• 1 jar (24 oz) marinara sauce

• 1 can (15 oz) crushed tomatoes

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and pepper to taste

• 1 container (15 oz) ricotta cheese

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 12 lasagna noodles (uncooked)

• Fresh basil for garnish

Instructions:

1. Cook the Meat
   In a skillet, brown the ground beef (or turkey) with the diced onion and minced garlic until fully cooked. Drain any excess grease.

2. Prepare the Sauce
   Stir in the marinara sauce, crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for 5-10 minutes to combine the flavors.

3. Assemble the Lasagna
   Spread a thin layer of the meat sauce on the bottom of the crockpot. Break the uncooked lasagna noodles to fit and layer them over the sauce. Spread a layer of ricotta cheese over the noodles, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers—sauce, noodles, ricotta, mozzarella, and Parmesan—until all the ingredients are used up, ending with a final layer of sauce and cheese on top.

4. Cook
   Cover and cook on low for 4-5 hours or high for 2-3 hours, until the noodles are tender and the cheese is melted and bubbly.

5. Garnish and Serve
   Once the lasagna is done, turn off the heat and let it sit for 10-15 minutes to set. Garnish with fresh basil before slicing and serving.