SLOW-COOKED LASAGNA

 

  • Cooking Time: 4 1/4 hours + standing
  • Servings: 6
  • Preparation Time: 45 minutes

Backstory

This traditional favorite is made super easy in a slow cooker. The finished dish even cuts well to make nice individual servings.

Ingredients

  • 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

Directions

  • 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.

Categories: Crock-pot  Italian 
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