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Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 10 |
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Cooked once and it was good. If your family isn't in LOVE with cheese like mine, you can reduce the amount of cheese you use by half. Ingredients:
2 lbs ground beef |
2 teaspoons dried italian seasoning |
1 (28 ounce) jar chunky garden vegetable spaghetti sauce |
2/3 cup water |
8 lasagna noodles, uncooked |
1 (4 1/2 ounce) jar mushrooms, drained |
1 (15 ounce) container ricotta cheese |
2 cups shredded part-skim mozzarella cheese |
2 cups shredded cheddar cheese |
Directions:
1. Cook beef and Italian seasoning in large skillet over med-high heat, stirring until beef is done; drain.
2. Combine spaghetti sauce and water in small bowl.
3. Place 4 uncooked lasagna noodles in a lightly greased 6 qt slow cooker, breaking as needed to fit.
4. Layer with half each of beef, spaghetti sauce mixture, and mushrooms.
5. Spread ricotta cheese over mushrooms. Sprinkle with 1/2 each of mozzarella and cheddar cheese.
6. Layer with remaining noodles, meat, sauce mixture, mushrooms, and cheeses.
7. Cover and cook on high setting 1 hour; reduce heat and cook on low setting for 5 hours.
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