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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This traditional favorite is made super easy in a slow cooker. The finished dish even cuts well to make nice individual servings. You may need to break the lasagna noodles so they fit into the slow cooker crock. Ingredients:
1 pound ground turkey or beef |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 jar (24 ounces) herb and garlic pasta sauce |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
1 carton (15 ounces) ricotta cheese |
1 tablespoon italian seasoning |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 no-cook lasagna noodles |
2 tablespoons shredded parmesan cheese |
Directions:
1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheeses, Italian seasoning, garlic powder, salt and pepper.
2. Spread 1 cup meat sauce in an oval 3-qt. slow cooker. Break one lasagna noodle into three pieces. Layer 1-1/3 noodles over sauce, breaking noodles to fit as necessary. Top with 2/3 cup meat sauce and 1-1/3 cups cheese mixture. Repeat layers twice. Top with remaining sauce.
3. Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with Parmesan cheese. Cover and cook 15 minutes longer. Let stand for 10 minutes before cutting. Yield: 6 servings.
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