Crockpot Lasagna with Ground Beef and Ricotta
Ingredients
The meat sauce
-
16
ounces
ground beef
-
1
medium
onion, chopped
-
2
stalks
celery, chopped
-
1
teaspoon
minced garlic
-
1
tablespoon
Italian seasoning
-
1
teaspoon
salt
-
½
teaspoon
crushed red pepper
-
28
ounces
crushed tomatoes
-
6
ounces
tomato paste
-
2
tablespoons
balsamic vinegar
The cheese mixture
-
30
ounces
ricotta cheese
-
4
ounces
parmesan cheese, divided
-
2
large
eggs, beaten
The pasta
-
12
uncooked
lasagna noodles
The topping
-
16
ounces
mozzarella cheese, grated and divided
Instructions
- 1. Heat a skillet over medium heat and add the ground beef, cooking until it starts to brown.
- 2. Add the chopped onion and celery, cooking for an additional 5 minutes.
- 3. Stir in the minced garlic and cook for another 30 seconds.
- 4. Drain any accumulated fat from the skillet.
- 5. Sprinkle the mixture with Italian seasoning, salt, and crushed red pepper flakes.
- 6. Stir in the crushed tomatoes and tomato paste until combined.
- 7. In a separate bowl, mix together the ricotta cheese, parmesan cheese, and beaten eggs.
- 8. To assemble, spoon 1 cup of the meat sauce into the bottom of the slow cooker and top with 4 lasagna noodles, breaking them as necessary.
- 9. Spread ⅓ of the ricotta mixture on top of the noodles and add 1 cup of the sauce.
- 10. Sprinkle with ¾ cup of mozzarella cheese.
- 11. Repeat the layering process, finishing with a layer of noodles, the remaining ricotta mixture, and sauce.
- 12. Cover and cook on low for 3 to 4 hours, adding the remaining mozzarella cheese in the last 20 minutes.
Nutrition Facts (estimated)
Servings
12
Calories
525
Total fat
29g
Total carbohydrates
34g
Total protein
32g
Sodium
877mg
Cholesterol
132mg
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