Crockpot Lasagna 🍲 🧀
constituents
1 lb ground beef
1 onion, minced
cloves garlic, diced
( 24 oz) jar marinara sauce
1( 14.5 oz) can minced tomatoes
2 ladles dried basil
1 tablespoon dried oregano
swab and pepper to taste
12- 15 lasagna polls( raw)
2 mugs ricotta rubbish
1 large egg
2 mugs tattered mozzarella rubbish
mug grated Parmesan rubbish
Fresh basil or parsley, diced( for trim, voluntary)
Directions
Prepare the Meat Sauce
In a large skillet, cook the ground beef or link over medium heat until browned. Drain any redundant fat.
Add the minced onion and diced garlic to the skillet and cook until the onion is softened, about 3- 4 twinkles.
Stir in the marinara sauce, minced tomatoes, dried basil, dried oregano, swab, and pepper. poach for 5- 10 twinkles. Set away.
Prepare the Ricotta Admixture
In a coliseum, combine the ricotta rubbish and egg. Mix until well combined. Set away.
Assemble the Lasagna
Spread a thin subcaste of the meat sauce on the bottom of the crockpot.
Place a subcaste of raw lasagna polls on top of the sauce( break them if demanded to fit).
Spread a subcaste of the ricotta admixture over the polls.
Sprinkle with tattered mozzarella rubbish.
Repeat the layers, ending with a subcaste of meat sauce and beating with the remaining mozzarella and Parmesan rubbish.
Cook the Lasagna
Cover and cook on low for 4- 6 hours, or until the polls are tender and the rubbish is melted and bubbly.
Serve
Let the lasagna sit for about 10 twinkles before serving. Garnish with fresh basil or parsley if asked .
Prep Time 20 twinkles| Cook Time 4- 6 hours| Total Time 4 hours 20 twinkles to 6 hours 20 twinkles| Servings 6- 8| Calories roughly 450 kcal per serving