Slow Cooker Lasagna (w/ Ricotta)

By LaurenCocch16

Ingredients

• 1.25 pounds lean ground beef
• 1 small onion, chopped
• 2 tsp minced garlic
• 28 oz ounce crushed tomatoes
• 15 oz can tomato sauce
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 1 cup part-skim ricotta cheese
• 1 1/2 cups shredded part-skim shredded mozzarella, divided
• 8 oz uncooked lasagna noodles
• 1/2 cups shredded parmesan cheese

Details

Servings 8
Preparation time 20mins
Cooking time 280mins

Preparation

Step 1

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes and stir until well incorporated. Cook for about 5 minutes to allow flavors to blend.

2. In medium bowl, mix together ricotta cheese and 1 cup mozzarella.

3. Spoon 1/3 of beef mixture into 5-qt slow cooker. Layer half of lasagna noodles on top of beef mixture; top with half of ricotta mixture. Repeat another layer and finish with remaining 1/3 of beef mixture.

4. Cover, and cook on LOW setting for 4 to 6 hours.

5. In small bowl, combine remaining 1/2 cup of mozzarella and parmesan cheese. Sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.