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Saturday, April 4, 2015

Slow Cooker Lasagne


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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