Crockpot Lasagna: Easy, Cheesy, and Flavor-Packed

In a skillet over medium heat, brown the ground beef with diced onions until no longer pink.
Add minced garlic and cook for another 30 seconds until fragrant.
Stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes.
Simmer for 5-7 minutes, then remove from heat.
Step 2: Make the Cheese Mixture
In a bowl, mix ricotta cheese, shredded mozzarella, Parmesan, egg, and parsley until well combined.
Step 3: Assemble the Lasagna in the Crockpot
Spray the crockpot with nonstick cooking spray.
Spread a thin layer of meat sauce at the bottom.
Place 3-4 lasagna noodles over the sauce, breaking them if needed to fit.
Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the meat sauce, and sprinkle with ½ cup of shredded mozzarella.
Repeat the layers two more times, finishing with a final layer of meat sauce and shredded mozzarella on top.
Step 4: Cook the Lasagna
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the noodles are tender.
Sprinkle the remaining Parmesan cheese over the top and let it sit for 10-15 minutes before serving.
Serving and Storage Tips