Beef Ragu Lasagna
Simple slow cooked beef ragu is layered with creamy ricotta cheese, lasagna noodles and mozzarella cheese in the most delicious lasagna recipe ever!
Ingredients
- 6 cups slow cooker beef ragu, click link for recipe
- 9 lasagna noodles
- 24 oz ricotta cheese
- ½ tsp sea salt
- 1 tsp dried oregano
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh Italian parsley, chopped
- 2 ¼ cups mozzarella cheese, shredded – divided
Instructions
- Preheat the oven to 375°F.
- Transfer the beef ragu from the slow cooker to a large pot or dutch oven on the stovetop over medium high heat.
- Allow the ragu to simmer and reduce, stirring occasionally, for 15 minutes, or until almost all of the liquid has been cooked down and you’re left with a thick, beefy sauce.
- While the ragu is reducing, cook the lasagna noodles according to the package directions.
- In a small bowl, combine the ricotta cheese, sea salt, oregano, basil, parsley and ¼ cup mozzarella cheese.
- Place 3 cooked lasagna noodles in the bottom of an 8 inch x 8 inch baking dish (trim the noodles to fit, if desired.)
- Spread a layer of the ricotta cheese mixture on the noodles.
- Place a layer of beef ragu on top of the cheese.
- Place another layer of noodles on top of the ragu.
- Top with the remaining ricotta and ragu.
- Add the last 3 noodles on top of the ragu and finish it off with the remaining 2 cups of mozzarella cheese on top.
- Place in the oven and bake for 25-30 minutes.
Nutrition Facts
Serving 4gCalories 1086kcal (54%)Carbohydrates 53g (18%)Protein 41g (82%)Fat 37g (57%)Saturated Fat 22g (110%)Cholesterol 136mg (45%)Sodium 833mg (35%)Potassium 366mg (10%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 1335mg (27%)Vitamin C 1.5mg (2%)Calcium 687mg (69%)Iron 1.9mg (11%)
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