Slow-Cooked Lasagna

By littlefish

This traditional favorite is made super easy in a slow cooker. The finished dish even cuts well to make nice individual servings. You may need to break the lasagna noodles so they fit into the slow cooker crock

Ingredients

• 1 pound ground beef- Kick-up the flavor with Johnsonville Italian Sausage.
• 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

Preparation

Step 1

Directions
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 over sauce,
breaking noodles to fit as necessary. Top with 2/3 cup meat sauce
and 1 cup cheese mixture. Repeat layers twice. Top with remaining
sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.

Directions (continued)
Sprinkle with Parmesan cheese. Cover and cook 15 minutes longer. Let
stand for 10 minutes before cutting. Yield: 6 servings.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.