Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 250g lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 1/2 cup water or beef broth

Instructions:

  1. Sauté the ground beef and onions in a skillet over medium heat until the meat is mahogany brown and the onions are translucent. Note: Don't rush this; the brown bits are where the flavor lives.
  2. Stir in the garlic for 30 seconds until fragrant, then pour in the marinara sauce and seasonings. Simmer for 5 minutes to integrate the flavors.
  3. Spread 1 cup of the meat sauce across the bottom of the slow cooker to prevent sticking. Note: This creates a safety layer for your noodles.
  4. Layer 3-4 noodles on top, followed by a spread of the ricotta mixture, a sprinkle of mozzarella, and another layer of meat sauce.
  5. Repeat these layers until all ingredients are used, finishing with a generous layer of mozzarella on top.
  6. Pour the 1/2 cup of water or broth carefully around the edges of the slow cooker. Note: Do not pour it over the top cheese, or you'll wash away the flavor.
  7. Cover with the lid and cook on Low for 4 hours. until the cheese is bubbling and the noodles are tender.
  8. Turn off the heat and let the lasagna sit undisturbed for 20-30 minutes to allow the sauce to set before slicing.