Ingredients
Method
Preparation
- In a skillet, cook 1 pound of ground beef with 3 cloves of minced garlic over medium heat until it’s browned. Drain any grease.
- Add 2 teaspoons of Italian seasoning, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Stir in 2 jars of marinara sauce and let simmer for a few minutes.
Mixing
- In a bowl, combine 1 container of ricotta cheese, 2 tablespoons of dried basil, and a pinch of salt and pepper. Mix until smooth and creamy.
Layering
- Start with a layer of meat sauce on the bottom. Follow with 3 uncooked lasagna noodles, then spread a layer of the ricotta mix. Sprinkle with Mozzarella cheese and Parmesan cheese.
- Repeat the layers, finishing with cheese on top.
Cooking
- Cover your Crock-Pot and cook on low for 4-6 hours.
Notes
Leftovers can be stored in the fridge for 3-5 days, and can be frozen for up to 3 months. Reheat in the oven or microwave, covered with foil to prevent drying out. Consider adding extra veggies for more nutrition.
