- This topic has 1 reply, 1 voice, and was last updated September 26, 2016 at 11:04 pm by .
- September 26, 2016 at 11:04 pm #373290mos
This is a wee bit different from my previous recipe, hence the name…
Crockpot Lasagna II
1 lb ground beef
24-oz jar traditional pasta sauce
1 cup water
15-oz container ricotta cheese
7-oz pkg shredded Mozarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
2 tbs chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in large skillet. Drain. Stir in pasta sauce and water.
Mix ricotta, 1-1/2 cups mozzarella, 2 tbs Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker. Top with layers 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 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses.
Let stand, covered, 10 min or until melted. Serves 8
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