Slow Cooker Bloody Mary Lasagna is a recipe with a not-so-secret ingredient that adds another level of flavor to this popular hearty dish.
In a large skillet, brown ground beef and diced onions. Drain any excess grease if necessary.
To the ground beef, add minced garlic and tomato paste. Stir and cook for 1 minute.
Reserve one cup of Bloody Mary Mix for later. Add the remaining Bloody Mary Mix to the ground beef mixture; stir until completely incorporated. (You can make this sauce the day before, and refrigerate.)
In a separate bowl, mix ricotta (or cottage cheese, or a combo), eggs, dried parsley, parmesan cheese, salt and black pepper. (This step can also be done ahead and refrigerated.)
To assemble, prepare a casserole or regular crock pot insert by either spraying directly with non-stick cooking spray, or line with aluminum foil, and then spraying the foil with non-stick cooking spray.
Pour the reserved Bloody Mary Mix in the bottom of the crockpot insert. Layer 4 of the uncooked lasagna noodles over the Bloody Mary Mix.
Spread 1/2 of the ricotta mixture over the noodles, followed by 1/2 the mozzarella cheese , and 1/2 of the ground beef sauce mixture.
Repeat with the remaining noodles, ricotta cheese mixture, mozzarella cheese, and ending with ground beef sauce.
Cover tightly with the lid, and cook on low for 5-6 hours or high for 3-4 hours or until the noodles are completely cooked through.
Turn off heat, and remove lid. Let sit for 10 minutes before cutting into the lasagna to serve.