Description
A hearty and comforting dish perfect for fall, embodying layers of cheesy goodness and rich marinara sauce.
Ingredients
- 12 lasagna noodles (no-boil works best)
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 jars (24 oz each) marinara sauce (your favorite brand)
- 1 lb ground beef or turkey (use halal options if desired)
- 1 egg
- 2 cups fresh spinach (optional for added nutrition)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Brown the meat: In a skillet over medium heat, cook the ground beef (or turkey) until browned. Season with garlic powder, oregano, salt, and pepper. Drain any excess fat and set aside.
- Mix the cheese filling: In a large mixing bowl, combine the ricotta cheese, egg, half of the mozzarella cheese, and a pinch of salt and pepper. Stir until well blended.
- Layer the ingredients: Begin building your lasagna in the slow cooker. Start with a layer of marinara sauce at the bottom (about 1 cup). Place three lasagna noodles over the sauce, followed by one-third of the cheese mixture, a handful of spinach (if using), and another layer of marinara sauce.
- Repeat the layers: Continue layering the ingredients in the same order (noodles, cheese mixture, spinach, sauce) until all ingredients are used up. Your final layer should end with marinara sauce and the remaining mozzarella cheese on top.
- Cook: Cover the slow cooker and cook on low for 240 to 360 minutes. The lasagna is ready when the noodles are soft and the cheese is bubbly.
- Serve and enjoy: Let it sit for about 15 minutes before slicing. Garnish with more Parmesan cheese or fresh herbs if desired.
Notes
Use no-boil noodles for best results. Feel free to customize the sauce or add other vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian