Ingredients:

  • 1 pound ground beef (or turkey)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes (28 ounces)
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg, beaten
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 9-12 lasagna noodles (uncooked, regular or oven-ready)

Instructions:

  1. In a large skillet, brown the ground beef with diced onion and minced garlic until cooked through. Drain excess fat.
  2. Add crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Stir to combine; simmer for about 10 minutes.
  3. In a mixing bowl, combine ricotta cheese, beaten egg, and grated Parmesan cheese. Mix until smooth; set aside.
  4. Start layering in the crockpot with meat sauce at the bottom, then uncooked lasagna noodles, cheese mixture, and repeat layers until all ingredients are used.
  5. Top the final layer of meat sauce with shredded mozzarella cheese.
  6. Cover and cook on low for 4 hours or high for 2 hours.
  7. Let it sit for 10-15 minutes before slicing. Garnish with fresh herbs if desired.