Ingredients:
1 pound ground round
1 tsp onion powder
2 garlic cloves, minced
29 tomato sauce
1 cup water
1 tsp salt
6 oz tomato paste
1 tsp oregano
8 oz no cook lasagna noodles
16 oz shredded mozzarella cheese
12 oz ricotta cheese
1/2 cup parmesan cheese
In a skillet, cook beef, onion powder and garlic over medium heat, drain. Add tomato sauce, tomato paste, water, salt and oregano; mix well. Spread 1/4 of the meat sauce in ungreased 5 quart slow cooker. Arrange 1/3 of the noodles over sauce. Combine cheeses and spoon 1/3 of this mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. 6-8 servings
***I've used regular lasagna noodles in place of the no cook ones and it has turned out fine***
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