Ingredients
1 pound lean ground beef
1/2 cup white onion, diced
2-3 cloves garlic, minced
24 ounces tomato sauce
6 ounce tomato paste
5 ounces ricotta cheese
2 cups mozzarella cheese, shredded
1/4 cup grated parmesan cheese
1 tsp parsley
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp sea salt
pinch ground pepper
6 uncooked whole grain lasagna noodles (you do not need no-boil noodles)
Instructions
In a large skillet brown the ground beef and then drain. Add the onion and garlic and cook until the onions are translucent.
Add the tomato sauce and paste along with the parsley, onion, garlic powder, oregano, basil, salt and pepper. Simmer for about 10 minutes.
Mix together the ricotta, 1 1/2 cups mozzarella and 2 tbsp parmesan in a large bowl.
Pour 1 cup of sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce.
Cover with 2 cups meat sauce. Add another layer of noodles (If the noodles don’t fit exactly break them to fit), cheese mixture and meat sauce. Top with remaining mozzarella and parmesan.
Cook on low for 4 to 5 hours or until noodles are soft.
Do not overcook and don’t try to speed up the process by cooking it on high.
Remove slow cooker bowl and place under your broiler on high for 3-5 minutes or until the cheese is crispy and golden brown on top.
What Readers Are Saying