Description
Tender, sauce-soaked pasta filled with savory ground beef and creamy cheese, made effortlessly in a slow cooker.
Ingredients
Scale
- 12 noodles lasagna noodles
- 1 pound lean ground beef (450g)
- 1 small yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 jar marinara sauce (24 oz / 680g)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Fresh parsley (Optional, chopped)
Instructions
- Boil noodles until al dente, cool, and mix ricotta, egg, and half the Parmesan.
- Brown beef and onion, add garlic, then stir in sauce and seasonings.
- Fill cooled noodles with cheese and meat mixture, roll tightly, and place in slow cooker.
- Pour remaining sauce over rolls, cover, and cook on Low for 4 to 5 hours.
- Top with remaining cheeses, cook 15 minutes more until melted, and rest before serving.
- Prep Time: 25 minutes
- Cook Time: 240 minutes
- Category: Main Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze individual rolls for up to 3 months. Reheat with a splash of water or broth to maintain moisture.