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| Ingredients: |
1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce
1 cup water
1 can (6 oz) tomato paste |
1 tsp. salt
1 tsp. dried oregano
1 package (8 oz) lasagna noodles
4 cups (16 oz) shredded mozzarella cheese
1 1/2 cups (12 oz) ricotta cheese or small curd cottage cheese
1/2 cup grated Parmesan cheese
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| Cooking
Instructions: |
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well
Spread 1/4 of mixture in bottom of ungreased 5-qt crockpot or slow cooker. Arrange noodles over sauce (break the noodles as necessary). Combine the cheeses; spoon 1/3 of mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
Cover and cook on low for 4-5 hours or until noodles are tender.
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| Additional
Comments: |
| Tip: You can substitute 2 lg jars of Ragu (any flavor) for the tomato sauce, water and tomato paste. Also like all good lasagna , this is better the next day. I have made this the day before and just reheated in the crock. |
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