Pescatarian Crockpot Beef Lasagna
Total time4 hr 25 min
Prep time25 min
Cook time0 min
5.0(21)
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Learn more →Ingredients
6 servings
For the meat sauce
- 1 lb ground beef
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (24 oz) marinara sauce
- 1 tsp dried italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the ricotta layer
- 15 oz whole-milk ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- 1 tsp dried parsley
For the layers
- 9 uncooked lasagna noodles (regular, not oven-ready)
- 2 cups shredded mozzarella cheese, divided
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes. Drain off excess fat.
- 2
Add the onion to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
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