Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz marinara sauce
  • 6 oz tomato paste
  • 1/2 cup beef broth
  • 1 tsp dried oregano
  • 15 oz whole milk ricotta cheese
  • 1/4 cup freshly grated parmesan cheese
  • 1 large egg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 10 regular lasagna noodles, dry and uncooked
  • 3 cups low-moisture mozzarella cheese, shredded

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is mahogany-colored and no longer pink. Drain any excess fat.
  2. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the marinara sauce, tomato paste, beef broth, and oregano. Simmer for 2 minutes, then remove from heat.
  3. In a medium bowl, whisk the egg. Fold in the ricotta cheese, Parmesan, salt, pepper, and fresh parsley. Mix until the consistency is smooth and uniform.
  4. Spread a thin layer of meat sauce on the bottom of a 6-quart slow cooker. Layer 3-4 dry noodles (breaking them to fit), followed by a portion of the ricotta mixture, and a sprinkle of mozzarella.
  5. Repeat the layers (sauce, noodles, ricotta, mozzarella) until all ingredients are used, finishing with a generous layer of mozzarella on top.
  6. Cover and cook on Low for 4 hours until noodles are tender. Let rest for 15 minutes before serving to set the layers.