Description
A hearty, layered lasagna featuring garlic-infused meat sauce and a creamy herb-ricotta filling, all cooked slowly for maximum tenderness.
Ingredients
Scale
- 1 lb ground beef
- 3 cloves garlic, minced
- 24 oz marinara sauce
- 1 tsp dried oregano
- 1/4 cup fresh basil, chopped
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 9–12 lasagna noodles (oven-ready or standard)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Brown the ground beef in a skillet over medium-high heat until fully cooked; drain excess fat.
- Add minced garlic to the skillet and sauté for 2 minutes until fragrant.
- Stir in the marinara sauce and dried oregano, simmering for 5 minutes.
- In a small bowl, mix ricotta cheese with salt, pepper, and half of the chopped fresh basil.
- Spread 1/2 cup of the meat sauce on the bottom of the slow cooker.
- Place a layer of lasagna noodles over the sauce, followed by a layer of ricotta mixture and a sprinkle of mozzarella.
- Repeat the layers of sauce, noodles, ricotta, and mozzarella until ingredients are used.
- Top the final layer with the remaining mozzarella and grated parmesan cheese.
- Cover and cook on Low for 6 hours.
- Let the lasagna rest for 15 minutes before slicing and serving.