Crockpot Lasagna

Lasagna is a homemade comfort food tradition and this Crockpot version is a must try. The recipe, complete with Parmesan, mozzarella and ricotta cheeses, makes food prep easy – no boiling of noodles is necessary. If you love lasagna, you will love this version!

This went perfect with the Pull Apart Garlic Rolls on this website

Ingredients:

2 pounds ground beef or bulk Italian sausage

1 medium onion, chopped (1/2 cup)

2 cloves garlic, minced

3 cans (15 ounces each) tomato sauce

2 teaspoons salt

½ teaspoon black pepper

1 Tablespoon Italian seasoning

3 cups shredded mozzarella cheese (8 ounces)

1 container (15 ounces) part-skim ricotta cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles

Directions:

Cook meat, onion, and garlic in 10-inch skillet over medium heat 8 – 10 minutes, stirring occasionally, until no longer pink; drain.

Stir in tomato sauce, salt, pepper, and Italian seasoning.

Mix 1 1/2 cups of the mozzarella cheese and the ricotta and Parmesan cheeses.

Spoon one-fourth of the meat mixture into 6-quart Crock-Pot.

Top with 5 noodles, broken into pieces to fit.

Spread with half of the cheese mixture and one-fourth of the meat mixture.

Top with 5 noodles, remaining cheese mixture and one-fourth of the meat mixture.

Top with remaining 5 noodles and remaining meat mixture.

Cover and cook on Low heat setting 4 to 5 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 1/2 cups mozzarella cheese.

Cover and let stand about 10 minutes or until cheese is melted.

Cut into pieces.