Lasagna (Slow Cooker)

By ctaubenheim

I added garlic and onion powder to meat while cooking - also Italian seasoning. Also, use more sauce & ricotta mixture. Also, I lined the crock pot with aluminum foil.

Ingredients

• 1 lb ground beef
• 1 jar (2oz) spaghetti sauce
• 1 cup water
• 1 container (15oz) ricotta cheese
• 1 pkg (7oz) 2% milk shredded mozzarella cheese, divided
• 1/4 cup grated parmesan cheese, divided
• 1 egg
• 2 Tbsp chopped fresh parsley
• 6 lasagna noodles, uncooked

Details

Preparation time 15mins
Cooking time 235mins

Preparation

Step 1

Brown meat in large skillet; drain. Stir in spaghetti sauce and water; mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp Parmesan, egg and parsley. Spoon 1 cup meat sauce into slow cooker; top with lawyers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid. Cook on LOW 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.

Calories: 410
Total Fat: 21g
Cholesterol: 95mg
Sodium: 720mg
Carbs: 26g