Equipment Needed
- 6-quart or larger slow cooker (Crock Pot)
- Large skillet
- Mixing bowls (one medium, one small)
- Measuring cups and spoons
- Spoon and spatula
- Sharp knife and cutting board
Step-by-Step Instructions
First, let’s build our flavor base. In your large skillet over medium-high heat, I brown the ground beef or sausage with the chopped onion. I wait until the onion turns translucent and the meat is fully crumbled and cooked through—this is where the fond (those delicious browned bits) starts to form. Then, I add the minced garlic and stir for just one minute until fragrant; any longer and it risks burning and turning bitter. I drain any excess grease, then stir in the entire jar of marinara sauce. This simmers together for about five minutes, and my kitchen already starts to smell like an Italian grandmother’s hug.
While that simmers, I make the creamy heart of the lasagna. In a medium bowl, I combine the ricotta, one cup of the mozzarella, 1/2 cup of the Parmesan, the egg, chopped parsley, salt, and pepper. I mix it gently but thoroughly with a fork. The first time I made this, I used a whisk and ended up with a weirdly smooth, almost soupy mixture. A fork is the way to go—it keeps the lovely texture of the ricotta intact.
Now, for the famously easy assembly in the slow cooker itself. I spread about 3/4 cup of the meat sauce in a thin layer on the bottom of the crock. This prevents any sticking and starts the layering process. Next, I break 3-4 no-boil noodles to fit in a single layer over the sauce—yes, you break them! They’ll expand and fill the space. Then, I dollop one-third of the ricotta mixture over the noodles and spread it as best I can (it’s messy, that’s okay). Finally, a generous scoop of meat sauce. I repeat these layers two more times, ending with the last of the meat sauce.
For the glorious finish, I sprinkle the remaining 2 cups of mozzarella and 1/2 cup of Parmesan over the very top. This creates that iconic, golden, bubbly cheese blanket. I place the lid on, set it to LOW for 4 hours, and walk away. No peeking! I lost a significant amount of heat and added 30 minutes to my cook time once by checking too often. After 4 hours, I turn the slow cooker off and let it sit, lid on, for about 25-30 minutes. This resting period is non-negotiable—it lets the layers set so you get perfect, beautiful slices instead of a delicious but sloppy mess.(See the next page below to continue…)