Slow Cooked Lasagna

By Dottiejk

Ingredients

• 1 pound ground beef
• 1 medium pepper; chopped
• 1 medium onion; chopped
• 24 ounces pasta sauce
• 16 ounces mozzarella cheese; shredded
• 15 ounces ricotta cheese
• 1 tablespoon italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Salt
• 1/4 teaspoon pepper
• 6 noncook lasagna noodles
• 2 tablespoon parmesan cheese; shredded

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 thin layer of meat sauce in an oval three quart slow cooker. Layer
two lasagna noodles on top of sauce. Top with layer of meat sauce and then
layer of cheese mixture. 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 15 minutes longer. Let stand for 10
minutes before cutting.