Crockpot Lazy Meatball Lasagna

Ingredients

• 32 oz Marinara sauce (1 jar)
• 0.75 cup Water
• 8 oz Dried lasagna noodles (Break into pieces; use regular dried noodles, not oven-ready)
• 1 cup Whole-milk ricotta
• 1.75 cup Shredded mozzarella (Divided; add 1/2 cup to the slow cooker and reserve the remainder for topping)
• 30 Frozen bite-size meatballs (About 30 meatballs)
• 0.333 cup Grated Parmesan cheese
• 1 tsp Italian seasoning
• 0.5 tsp Garlic powder

Steps

1. 1

   Coat the inside of a slow cooker with cooking spray, or insert a slow-cooker liner.

2. 2

   Add the marinara sauce, water, ricotta, Italian seasoning, and garlic powder directly to the slow cooker. Stir until the ricotta and seasonings are distributed through the sauce.

3. 3

   Break the dried lasagna noodles into pieces and add them to the slow cooker.

4. 4

   Add the frozen bite-size meatballs and 1/2 cup of the shredded mozzarella.

5. 5

   Stir everything together, then press the noodle pieces down so they are submerged beneath the sauce as much as possible.

6. 6

   Cover and cook on High, checking for doneness at 2 hours. Alternatively, cook on Low and begin checking at 3 hours. The noodles should be tender and the meatballs heated through.

7. 7

   When the lasagna is cooked, sprinkle the remaining shredded mozzarella and all of the grated Parmesan over the top.

8. 8

   Cover the slow cooker and cook for about 20 minutes more, until the cheeses are melted.

9. 9

   Turn off the slow cooker, remove the lid, and let the lasagna rest for 10 minutes before scooping and serving.

Notes

The recipe uses approximately 5 minutes of hands-on work. Do not boil the noodles or layer the ingredients. Check the noodles at the suggested times because slow cookers vary; avoid overcooking once the noodles are tender.

Nutrition per serving

• main
• dinner
• slow-cooker
• one-pot
• easy
• quick-prep
• family-friendly
• comfort-food