Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated parmesan cheese
  • 12 lasagna noodles
  • 3 cups shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Add ground beef and diced onion, cooking until the beef is browned and onions are translucent.
  2. Stir in minced garlic for 30 seconds until it smells fragrant, then drain the excess grease so the sauce isn't oily.
  3. Stir crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper into the skillet. Simmer for 5 minutes until the sauce thickens slightly to activate the spices.
  4. In a medium mixing bowl, combine ricotta cheese, beaten egg, chopped parsley, and grated parmesan cheese. Mix until velvety and combined.
  5. Spread 1 cup of the meat sauce on the bottom of the slow cooker. Note: This prevents the first layer of noodles from sticking.
  6. Layer 3-4 lasagna noodles (overlapping slightly), then spread 1/3 of the ricotta mixture, and sprinkle with a handful of mozzarella cheese.
  7. Top with 1/3 of the remaining meat sauce. Note: Ensure the sauce covers the edges of the noodles.
  8. Repeat the layering process twice more, finishing with a generous layer of mozzarella cheese on top.
  9. Cover and cook on Low for 4 hours without opening the lid to maintain the steam.