24 lines
1.1 KiB
Markdown
24 lines
1.1 KiB
Markdown
|
|
Crockpot Lazy Meatball Lasagna
|
|
By Sara Martinez
|
|
Ingredients
|
|
* 1 jar (32 oz) marinara sauce
|
|
* ¾ cup water
|
|
* 8 oz dried lasagna noodles, broken into pieces (not oven-ready)
|
|
* 1 cup whole milk ricotta
|
|
* 1 ¾ cups shredded mozzarella, divided
|
|
* About 30 frozen bite-size meatballs
|
|
* ⅓ cup grated Parmesan
|
|
* 1 tsp Italian seasoning
|
|
* ½ tsp garlic powder
|
|
Instructions
|
|
* Prep Crockpot: Spray the crockpot or use a crockpot liner.
|
|
* Mix Base: Stir the marinara sauce, water, ricotta, Italian seasoning, and garlic powder right in the crockpot.
|
|
* Add Pasta & Meatballs: Break the lasagna noodles in, add the frozen meatballs, and mix in ½ cup of the mozzarella.
|
|
* Submerge Noodles: Stir everything together and press the noodles down so they are submerged under the sauce.
|
|
* Cook:
|
|
* High: Cook on High and check at 2 hours.
|
|
* Low: Or cook on Low and check at 3 hours.
|
|
* Melt Cheese: Top with the remaining mozzarella (1 ¼ cups) and the grated Parmesan. Cover with the lid for 20 minutes until melted.
|
|
* Rest & Serve: Let rest for 10 minutes with the lid off before scooping.
|