Crockpot Lasagna II

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    • #373290

      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
      1 egg
      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
      approved1 smilie

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