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Crockpot Lasagna

Guest Author - Sandy Moyer

Crockpot Lasagna

  • 1 lb. lean ground beef
  • 1 onion, chopped
  • 1 tsp. minced garlic
  • 2 cans (15 oz. each) tomato sauce
  • 1 can (6 oz.) tomato paste
  • 1-1/2 tsp. salt
  • 1 tsp. oregano
  • 12 oz. lasagna noodles, uncooked
  • 12 oz. Ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded Mozzarella cheese

Preparation -
Brown the ground beef and onion in skillet. Add the minced garlic, tomato sauce, tomato paste, salt and oregano. Mix well and simmer for 2 to 3 minutes. Spray the inside of a crock-pot with non-stick cooking spray. Spoon about one third of the meat sauce in the bottom of the crock-pot. Place about half of the lasagna noodles on top. (break to fit, if necessary). Spoon about half of the remaining meat sauce on top, then half of the Ricotta, half of the Parmesan cheese, and half of the Mozzarella cheese. Repeat layers in the same order, using all of the remaining ingredients. Cover the crock-pot and cook on low for 6 to 8 hours.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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