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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is so easy, you may never go back to the conventional method with boiled noodles and complicated assembly. Ingredients:
1 pound ground chuck |
1 teaspoon dried italian seasoning |
1 (28-ounce) jar spaghetti sauce (we tested with ragú chunky garden-style) |
1/3 cup water |
8 lasagna noodles, uncooked |
1 (4 1/2-ounce) jar mushrooms |
1 (15-ounce) carton ricotta cheese |
2 cups shredded part-skim mozzarella cheese, divided |
Directions:
1. Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce and water in a small bowl.
2. Place 4 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker. Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms.
3. Spread ricotta cheese over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms, and mozzarella cheese. Cover and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting 5 hours.
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