A delicious and easy-to-make lasagna recipe prepared in a slow cooker, perfect for weeknight dinners.
Brown the ground beef and turkey in a skillet over medium heat until fully cooked, then drain any excess fat.
Use a mix of ground meats for a richer flavor.
Add the chopped onion, minced garlic, and dried oregano to the skillet with the cooked meat, stirring until fragrant.
Cooking the spices with the meat enhances their aroma.
Spread a thin layer of marinara sauce on the bottom of the slow cooker.
This prevents the noodles from sticking.
Layer uncooked lasagna noodles over the sauce, breaking them to fit as needed.
Ensure the noodles cover the sauce evenly.
Spread a portion of the meat mixture over the noodles, followed by dollops of ricotta cheese, a sprinkle of mozzarella, and a bit of parmesan.
Layering evenly ensures consistent cooking.
Repeat the layers of sauce, noodles, meat, and cheeses until all ingredients are used, finishing with a layer of cheese on top.
Press down gently to compact the layers.
Pour the water around the edges of the slow cooker to ensure even cooking.
Adding water helps cook the noodles thoroughly.
Cover and cook on low for 5 hours, or until the noodles are tender and the cheese is bubbly.
Avoid opening the lid during cooking to maintain heat.
Let the lasagna rest for 10 minutes before serving to allow it to set.
Resting helps the layers hold together when served.
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