Slow Cooked Lasagna

By Cindy_Wicker

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

Details

Servings 6

Preparation

Step 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.
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.
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. Yield: 6 servings.