Table of Contents

  • 2 (24 oz each) jars marinara sauce
  • 1 box no-boil lasagna noodles
  • 32 oz ricotta cheese
  • 2 cups mozzarella cheese, grated
  • 1 cup parmesan cheese, grated
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1/4 cup fresh basil, chopped
  • Kosher salt and freshly ground black pepper, to taste
  1. Spread about 1 1/2 cups of the pasta sauce in the bottom of your slow cooker.
  2. Top with a layer of lasagna noodles, breaking them apart to fit as needed.
  3. In a medium bowl, stir together the ricotta, parmesan, egg, and 1 cup of the mozzarella cheese. Add Italian seasoning, basil, and season with salt and pepper. Stir to combine.
  4. Spoon 1/3 of the cheese mixture over the noodles and spread out if needed. Top with another layer of noodles and sauce.
  5. Repeat layers twice more, then top with remaining mozzarella cheese.
  6. Cover slow cooker and cook 3-4 hours on high or 6-8 hours on low.
  7. Slice, serve, and enjoy!

By Admin

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