- 15 mins
- 260 mins
Ingredients
- 1 lb ground beef
- 1/2 c diced white onion
- 1 t minced garlic
- 24 oz jar of spaghetti sauce
- 1/2 c water
- 15 oz container of ricotta cheese
- 2 c mozzarella cheese
- 1/4 c grated Parmesan cheese
- 1 whole egg
- 2 T fresh parsley or 2 t dried parsley
- 6 uncooked lasagna noodles
Preparation
Step 1
In a large skillet brown the beef and onion. Add garlic and cook for one min then drain. Add spaghetti sauce and water and simmer for about 5 min.
Mix ricotta, 1 1/2 c mozzarella, 2 T parmesan, egg, and parsley.
Pour 1 c of spaghetti meat sauce into a 4-6 qt sized slow cooker. Place half of the noodles and half of the ricotta mix on top of the sauce. Cover with 2 c meat sauce. Top with remaining noodles, you can break to fit them. and cheese mixture and any remaining meat sauce.
Cook on low for 4-5 hours or until noodles are soft. Sprinkle with 1/2 c mozzarella and remaining parmesan. Cover with lid to melt the cheese and let it sit for 10 min before serving.
Do not overcook and don't try to speed up the process by cooking on high.