Crockpot Lasagna

Ingredients

• 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

Instructions

1. Add the ground beef, onion, and 3 cloves of garlic to a skillet over medium heat, crumbling the meat as it cooks.
2. 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.
3. Spray a slow cooker with non-stick spray.
4. Place ¼ of the meat sauce into the bottom of the slow cooker.
5. Layer 1/3 of the noodles over the sauce, breaking them up to cover the entire area. The noodles will overlap a bit.
6. 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.
7. Spoon 1/3 of the ricotta mixture over the noodles. Repeat layers twice, ending with meat sauce.
8. Sprinkle with the reserved cup of mozzarella cheese.
9. Cover and cook on low for 5 hours or until noodles are tender.