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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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uses Dry Lasagna noodles which are not included in the calorie count Ingredients:
1 pound ground beef |
1 cup onion, diced |
3 2/3 cups canned tomato sauce |
2 teaspoon basil, dried |
1/2 teaspoon salt |
3 cups mozzarella cheese, shredded |
2 cups part-skim ricotta cheese |
12 ounces dry lasagne, 12 pieces |
1 cup parmesan cheese, grated |
Directions:
1. Cook ground beef and onion in skillet over meduim heat, stirring occaisiona until ground beef is no longer pink, about 6 to 8 minutes. Stir in tomato sauce, basil and salt.
2. Mix 2 cups mozzarella cheese, ricotta, and parmesan cheeses. Set aside.
3. Spoon 1/4 cup of ground beef mixture, in a 3 1/2 to 5 quart slow cooker.
4. Top with 4 dry noodles. Top with 1/2 of cheese mixture. Top with 1/4 of the ground beef mixture. Repeat this step again.
5. Top with remaining 4 noodles and the remainder of the ground beef mixture.
6. Cover and cook on low 6 to 8 hours or until the noodles are tender. Sprinkle top with the remaining 1 cup of mozzarella. Cover and let stand 10 minutes or until cheese melts. Cut into pieces to serve.
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