Ingredients
Scale
- 1 pound ground beef
- 1 (26 ounce) jar spaghetti sauce
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 lasagna noodles, uncooked
- 3 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (for garnish, optional)
Instructions
- Brown the ground beef in a large skillet over medium heat. Drain any excess fat.
- Stir in the spaghetti sauce and simmer for 5 minutes.
- In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, oregano, salt, and pepper.
- Spread 1 cup of the meat sauce in the bottom of a 6-quart slow cooker.
- Arrange 3-4 uncooked lasagna noodles over the sauce, breaking them to fit if necessary.
- Spread half of the ricotta mixture over the noodles.
- Top with 1 cup of mozzarella cheese.
- Repeat the layers: 1 cup meat sauce, 3-4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese.
- Finish with the remaining meat sauce and top with the remaining 1 cup of mozzarella cheese.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, or until noodles are tender.
- Let stand for 15-20 minutes before serving.
- Garnish with fresh parsley, if desired.
Notes
- For best results, use oven-ready lasagna noodles if you prefer a softer texture, but regular noodles work well too.
- You can add a layer of spinach or other vegetables for extra nutrition.
- This lasagna reheats well and is great for meal prepping.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: None
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg