Slow-Cooker Beef Lasagna

I blog at sometimessporty.com and used to blog at Sometimes I Veg

To make this recipe using a 7-quart slow cooker, increase ricotta to 2 ½ cups, stir a 14.5-ounce can of diced tomatoes into marinara sauce, and use 3 ½ lasagna noodles for each layer.

1 (15-oz.) container whole-milk ricotta cheese

3 cups shredded low-moisture mozzarella cheese, divided

1 cup grated Parmesan cheese

4 tsp. Italian seasoning, divided

Salt and pepper

1 Tbsp. olive oil

1 lb. 85% to 90% lean ground beef

1 large yellow onion, chopped

1 tsp. garlic powder

1 (32-oz.) jar marinara sauce

Directions at hannaford.com

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