Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz marinara sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 3 cups shredded low-moisture mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 11 dry lasagna noodles (standard, not no-boil)

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef with the diced onions until the meat is mahogany-colored and the onions are translucent.
  2. Drain the excess fat from the skillet, then stir in the minced garlic, marinara sauce, dried oregano, and dried basil.
  3. In a medium mixing bowl, whisk the egg, then fold in the ricotta cheese, half of the parmesan, and the fresh parsley until well combined.
  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 the oval shape), followed by a portion of the ricotta mixture, mozzarella, and meat sauce.
  5. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and the remaining parmesan on top.
  6. Cover and cook on low for 4 hours until noodles are tender and cheese is bubbly.