CROCKPOT LASAGNA

CROCKPOT LASAGNA 1 pound ground beef 1 sweet onion, minced 5 cloves garlic, minced, divided 24 ounces marinara 6 ounces tomato paste 1 teaspoon dried Italian seasoning 12 ounces lasagna noodles 15 ounces ricotta cheese 2 cups shredded mozzarella, divided 1 cup shredded Parmesan 1/4 cup fresh chopped parsley 1 teaspoon salt Add the ground beef, onion, and 3 cloves of garlic to a skillet over medium heat, crumbling the meat as it cooks. Drain the grease from the skillet and add the marinara, tomato paste, Italian seasoning and 1 cup of water to the beef. Stir well to combine. Spray a slow cooker with non-stick spray. Place ¼ of the meat sauce into the bottom of the slow cooker. Layer 1/3 of the noodles over the sauce, breaking them up to cover the entire area. The noodles will overlap a bit. Add the ricotta, 1 cup of mozzarella, Parmesan, parsley, salt, and reserved 2 cloves of minced garlic to a small bowl and stir to combine. Spoon ? of the ricotta mixture over the noodles. Repeat layers twice, ending with meat sauce. Sprinkle with the reserved cup of mozzarella cheese. Cover and cook on low for 5 hours or until noodles are tender.