Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 1/2 cup water
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz ricotta cheese
  • 1 large egg, lightly beaten
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • 8 to 10 lasagna noodles
  • 3 cups shredded mozzarella cheese

Instructions:

  1. Brown the ground beef and diced onions in a skillet over medium heat until the meat is no longer pink and the onions are translucent.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Drain excess fat, then stir in the marinara sauce, water, oregano, salt, and pepper. Simmer for 5 minutes.
  4. In a medium bowl, combine the ricotta cheese, beaten egg, chopped parsley, and 1/4 cup of the grated Parmesan cheese. Mix until smooth.
  5. Spread 1 cup of the prepared meat sauce on the bottom of the 6-quart slow cooker.
  6. Lay 3-4 lasagna noodles across the sauce, overlapping slightly if needed.
  7. Spread half of the ricotta mixture evenly over the noodles.
  8. Sprinkle 1 cup of shredded mozzarella cheese over the ricotta layer.
  9. Repeat the layers of meat sauce, noodles, ricotta, and mozzarella.
  10. Finish with a final layer of meat sauce, noodles, the remaining mozzarella, and the remaining 1/4 cup of Parmesan cheese.
  11. Cover and cook in the slow cooker on low for 4 hours.
  12. Remove from the slow cooker and let the lasagna rest for 20–30 minutes to allow the layers to set before slicing.