1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (26 ounces) herb and garlic pasta sauce
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 no-cook lasagna noodles
2 tablespoons shredded Parmesan cheese
1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheeses, Italian seasoning, garlic powder, salt and pepper.
2. Spread 1 cup meat sauce in an oval 3-qt. slow cooker. Break one lasagna noodle into three pieces. Layer 1-1/3 noodles, 2/3 cup meat sauce and 1 cup cheese mixture in slow cooker. Repeat layers twice. Top with remaining sauce.
3. Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with Parmesan cheese. Cover and cook for 15 minutes. Let stand for 10 minutes before cutting.
Pairs Well With
This traditional favorite is made super easy in a slow cooker. The finished dish even cuts well to make nice individual servings.