Crockpot Lasagna
Justin
ingredients
- 1 1/2 pounds lean ground beef
- 2 onions, chopped
- 4 cloves garlic, minced
- 48-ounce jar chunky pasta sauce
- 14-ounce can diced tomatoes, undrained
- 3/4 cup water
- Salt and pepper to taste
- 15-ounce container part-skim ricotta cheese
- 1/4 cup chopped parsley
- 1 egg, beaten
- 3 cups shredded mozzarella cheese
- 16 ounce package lasagna noodles
- 1/2 cup grated Parmesan cheese
directions
- 1
In a large skillet, brown ground beef with chopped onions and garlic. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 - 15 minutes.
- 2
In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of lasagna noodles. Top with 1 cup mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve. Serves 8-10
Source: Justin
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