Ingredients:

  • 1.5 lbs ground beef chuck (80/20)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 48 oz high-quality marinara sauce
  • 0.5 cup beef bone broth
  • 15 oz whole milk ricotta cheese
  • 1 large egg, beaten
  • 0.25 cup fresh parsley, chopped
  • 3 cups low-moisture mozzarella, shredded
  • 0.5 cup freshly grated Parmesan Reggiano
  • 9 oz oven-ready (no-boil) lasagna noodles

Instructions:

  1. Brown 1.5 lbs ground beef in a large skillet over medium high heat until deep brown edges form. Note: This browning is where the meaty flavor actually develops.
  2. Toss in the diced onions and minced garlic during the last 3 minutes of browning until the onions are translucent and fragrant.
  3. Drain every bit of excess grease from the skillet to ensure your lasagna isn't oily.
  4. Stir in 48 oz marinara sauce and 0.5 cup beef bone broth until you have a loose, pourable meat base.
  5. In your medium bowl, whisk the egg and fold in 15 oz ricotta, 0.25 cup parsley, and half of the Parmesan until it looks like a thick, speckled cream.
  6. Spoon 1.5 cups of meat sauce into the bottom of the 6 quart slow cooker until the entire bottom is shielded.
  7. Lay down your first layer of 9 oz oven ready noodles, snapping them as needed until the sauce is mostly covered.
  8. Spread a third of the ricotta mixture over the noodles, then a handful of mozzarella, and a layer of meat sauce to build the first tier.
  9. Repeat the layers (noodles, ricotta, mozzarella, sauce) until you reach the top of the slow cooker.
  10. Top with the remaining mozzarella and Parmesan and cook on High for 4 hours (or Low for 6) until the cheese is bubbly and the noodles offer no resistance to a knife.