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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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From Dining Downloads /recipe-crock-pot-lasagna/ Ingredients:
1 (15 ounce) container part-skim ricotta cheese |
1/4 cup parmesan cheese, freshly grated |
2 cups mozzarella cheese, shredded |
kosher salt and pepper |
2 cups fresh baby spinach, roughly chopped |
3/4 lb lean ground beef (at least 90% lean) |
2 garlic cloves, minced (can use jarred) |
1/2 teaspoon dried oregano or 1/2 teaspoon mixed italian herbs |
1 (26 ounce) jar marinara sauce |
4 -6 dry lasagna noodles |
Directions:
1. In a bowl, combine ricotta, Parmesan, 1 cup of the mozzarella, 1/4 tsp each of salt and pepper, and all the spinach.
2. In a pan over medium high heat, cook ground beef with garlic, oregano/Italian herbs, 1/2 tsp salt and 1/4 tsp pepper until no longer pink. Drain.
3. Add 1/2 cup of marinara to the bottom of a 5-6 quart crock pot and mix with half of the ground beef. Top with a single layer of noodles, breaking if needed. Layer 3/4 cup of marinara over noodles, 1/3 of the ricotta mixture over sauce, and half the remaining ground beef. Repeat with noodles, 3/4 cup of marinara over noodles, 1/3 of the ricotta mixture over sauce, and the remaining ground beef. Top with a layer of noodles, half of the remaining marinara, the rest of the ricotta mixture, the remaining marinara, and rest of mozzarella. Cook on low for 4 hours or high for 2 hours.
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