 | | Directions |
- Brown the ground beef, onion, and garlic in a skillet on the stovetop over medium heat. Cook until meat is no longer pink. Drain the grease.
- Add the spaghetti sauce, salt, and oregano to the ground beef and stir until well mixed.
- Spread 1/4 of the meat sauce on the bottom of an ungreased 5 quart slow cooker.
- Place one 1/3 of the uncooked lasagna noodles over the meat in the bottom of the crock.
- Combine all the cheeses together and mix well. Spread 1/3 of the cheese mixture over the noodles.
- Repeat with two more layers of meat, noodles, and cheese in the order stated above. Finish with the last 1/4 of meat sauce on top.
- Place the cover on the slow cooker and turn it on high. Cook for 1 hour on high and then turn down to low and cook for an additional 2 to 3 hours.
- Cook until noodles are tender. Remove the cover, cut into serving size pieces and remove with a spatula.
|
|
|
Prep Time: 45 minutes
Cook Time: 4 hours
Container: 5-quart slow cooker
Servings: 10
|  | | Ingredients | | - | | 1 pound ground beef |
| - | | 1 large onion, finely chopped |
| - | | 2 cloves garlic, minced |
| - | | 1 jar spaghetti sauce (26 oz.) |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon dried oregano (1/2 tsp. if ground) |
| - | | 1 package lasagne noodles (8 oz.) |
| - | | 4 cups shredded mozzarella cheese |
| - | | 1 1/2 cups ricotta cheese or cottage cheese |
| - | | 1/2 cup grated parmesan cheese |
| |
| |
