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Crock-pot Lasagna

CROCK-POT LASAGNA

Print Recipe
Author Jehan Powell

Ingredients

  • 1 lb ground beef
  • 3 cloves garlic crushed
  • ½ onion diced
  • 1 tsp basil
  • ½ tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ cup Holland House Marsala Cooking Wine
  • 1 ½- 24 oz jar Ragu Simply Chunky Marinara Sauce
  • 2 cups ricotta cheese
  • 2 cups mozzarella sauce
  • 1 ½ cup grated parmesan cheese
  • 2 eggs
  • 1 box lasagna noodles

Instructions

  • Over high heat, brown ground beef. Pour off excess fat then add crushed garlic, onion, basil, oregano, salt, pepper and Holland House Marsala Cooking wine and cook for about 2-3 minutes.
  • Stir in marinara sauce and cook for 5 minutes.
  • In a bowl mix together ricotta cheese, 1 cup mozzarella cheese, 1 cup parmesan cheese and 2 eggs. Add salt and pepper to taste.
  • Spray the Crock-Pot with cooking spray. Add a layer of ¼ of the meat sauce to the bottom of the crock pot.
  • Add 1 layer of lasagna noodles. Break up the noodles as needed to form a layer to completely cover the sauce.
  • Top with ½ of cheese mixture. Next add ¼ of the meat sauce then top with another layer of noodles.
  • Repeat the process for 1 more layer then finish with a layer of noodles then meat sauce, remaining 1 cup of mozzarella cheese and ½ cup parmesan cheese.
  • Cook on high for 2 hours or low for 4-5 hours, or until the noodles are tender.