Slow Cooker Lasagna

Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.

Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.

Add marinara sauce, diced tomatoes, basil, oregano, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes to let the flavors meld.

In a medium bowl, mix the ricotta cheese, egg, ½ cup Parmesan cheese, parsley, salt, and pepper until smooth. Set aside.

Spread a thin layer of the meat sauce on the bottom of the slow cooker.

Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread a layer of the ricotta mixture over the noodles, followed by a generous sprinkle of mozzarella cheese and Parmesan cheese.

Repeat the layers: sauce, noodles, ricotta mixture, mozzarella, and Parmesan, until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella and Parmesan on top.

Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, or until the noodles are tender and the cheese is melted and bubbly.

Let the lasagna rest for 10-15 minutes before slicing. Serve hot and enjoy!