This recipe for crockpot lasagna is not just about convenience; it’s about creating a meal that brings family and friends together.
Ingredients
Scale:
12 sheets, uncooked lasagna noodles
1 pound ground beef
15 ounces ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups homemade marinara sauce
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh spinach (optional)
Instructions
Brown the ground beef in a skillet over medium heat, breaking it into small pieces, until fully cooked. Drain excess fat if necessary.
In a bowl, mix the ricotta cheese with Italian seasoning, salt, and pepper. Set aside.
Spread a thin layer of marinara sauce on the bottom of the crockpot.
Add a layer of uncooked lasagna noodles, breaking them to fit if necessary.
Layer half of the ground beef over the noodles, followed by half of the ricotta mixture, a third of the mozzarella, and a sprinkle of spinach if using.
Repeat the layers: sauce, noodles, ground beef, ricotta, mozzarella, and spinach.
Finish with a final layer of noodles topped with sauce and the remaining mozzarella and Parmesan cheese.
Cover and cook on low for 4-6 hours, or until noodles are tender and cheese is melted and bubbly.
