Crock Pot Lasagna

By carvalhohm

Ingredients

• 1 (15oz) container part skim ricotta
• 1/4 cup freshly grated Parmesan
• 2 cups (8oz) part skim mozzarella, grated
• Kosher salt and pepper to taste
• 2 cups of fresh baby spinach, roughly chopped
• 3/4 lb. lean ground beef (at least 90% lean)
• 2 garlic cloves, minced (can use jarred)
• 1/2 tsp dried oregano or Italian herbs
• 1 (26oz) jar of your favorite marinara, or your favorite homemade recipe
• 4-6 dry lasagna noodles

Details

Adapted from diningdownloads.com

Preparation

Step 1

In a bowl, combine ricotta, Parmesan, 1 cup of the mozzarella, 1/4 tsp each of salt and pepper, and all the spinach.

In a pan over medium high heat, cook ground beef with garlic, oregano/Italian herbs, 1/2 tsp salt and 1/4 tsp pepper until no longer pink. Drain.

Add 1/2 cup of marinara to the bottom of a 5-6 quart crock pot and mix with half of the ground beef. Top with a single layer of noodles, breaking if needed. Layer 3/4 cup of marinara over noodles, 1/3 of the ricotta mixture over sauce, and half the remaining ground beef. Repeat with noodles, 3/4 cup of marinara over noodles, 1/3 of the ricotta mixture over sauce, and the remaining ground beef. Top with a layer of noodles, half of the remaining marinara, the rest of the ricotta mixture, the remaining marinara, and rest of mozzarella. Cook on low for 4 hours or high for 2 hours.