Pregnancy Friendly Crockpot Beef Lasagna
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Learn more →Ingredients
6 servings
For the meat sauce
- 1 lb ground beef
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (24 oz) marinara sauce
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp salt
- ¼ tsp black pepper
For the ricotta layer
- 15 oz whole-milk ricotta cheese
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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