Crock-Pot Lasagna

• portionen: 8 servings
• aktive zeit: 30 minutes
• gesamtzeit: 4 hours 30 minutes

Zutaten

1 tbsp. olive oil

1/2 onion, chopped

2 garlic cloves, minced

1 lb. ground beef

Kosher salt

Freshly ground black pepper

1 tsp. Italian seasoning

3 1/2 c. marinara sauce, divided

16 oz. whole-milk ricotta

1/4 c. freshly grated Parmesan, plus more for garnish

1/4 c. chopped parsley, plus more for garnish

1 (16-oz.) box lasagna noodles, unboiled

4 1/2 c. shredded mozzarella

Anweisungen

In a large skillet over medium heat, heat oil. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper, and Italian seasoning. Cook until no pink remains, then drain grease. Stir in 3 cups of the marinara until combined, and cook 2 to 3 minutes more.

In a large bowl, combine ricotta with Parmesan and parsley. Season with salt and pepper and stir until fully incorporated.

Grease the bowl of your slow cooker with a nonstick cooking spray or olive oil. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next, add a layer of noodles (you’ll have to break some to make them fit), a layer of meat mixture, a layer of mozzarella, and a layer of ricotta mixture. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.

Garnish with more Parmesan and parsley and serve.

Nährwertangaben

• Kalorien: 5918
• Gesamtfett: 306 g
• Gesättigtes Fett: 149 g
• Transfett: 5 g
• Cholesterin: 995 mg
• Natrium: 8265 mg
• Gesamtkohlenhydrate: 414 g
• Ballaststoffe: 35 g
• Zucker insgesamt: 73 g
• Eiweiß: 329 g