This convenient no-boil lasagna is a hearty Italian comfort dish designed for busy weeknights. By layering uncooked noodles directly with savory ground beef meat sauce, creamy ricotta, and melted mozzarella, the slow cooker creates a tender, perfectly cooked masterpiece without the need for constant monitoring or high-heat oven baking. The moist environment ensures the pasta absorbs the sauce perfectly, delivering authentic flavor in every bite.
1 lb Ground Beef (85/15 lean ratio)
24 oz Marinara Sauce (alcohol-free)
15 oz Whole milk ricotta cheese
3 cups Freshly shredded mozzarella cheese
1/2 cup Grated Parmesan cheese
1 box No-boil lasagna noodles
1 large Egg
Brown the ground beef in a skillet over medium heat until fully cooked.
Drain the excess fat from the skillet.
Stir the marinara sauce into the beef to create a meat sauce.
Combine the ricotta cheese, egg, and half of the parmesan in a mixing bowl.
Spread a thin layer of meat sauce on the bottom of the slow-cooker.
Place a layer of uncooked noodles over the sauce, breaking them to fit.
Spread one-third of the ricotta mixture over the noodles.
Sprinkle one-third of the mozzarella over the ricotta.
Repeat the layers of sauce, noodles, cheese, and meat until ingredients are used up.
Cover and cook on low for 4 hours.
Ensure the marinara sauce used is certified alcohol-free. You can add fresh herbs like basil or parsley for garnish. Store leftovers in an airtight container for up to 3 days.
Find it online: https://itisrecipes.com/slow-cooker-lasagna/