Why I Love This Recipe
This traditional favorite is made super easy in a slow cooker. The finished dish even cuts well to make nice individual servings.
Ingredients You'll Need
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.