Easy Slow-Cooker Lasagna

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Easy Slow-Cooker Lasagna

Whenever I make lasagna I use half cottage cheese and half ricotta. It tastes great but is a bit lighter than straight ricotta.

INGREDIENTS

• 1 teaspoon minced garlic
• 1 jar (25.5 oz) Muir Glen™ Organic Pasta Sauce
• 1/2 cup water
• 1 egg
• 2 tablespoons fresh parsley or 2 teaspoons dried parsley
• 6 uncooked lasagna noodles
• 1 container (15 oz) ricotta cheese
• 2 cups mozzarella cheese
• 1 lb ground beef
• 1/2 cup diced white onion
• 1/4 cup grated Parmesan cheese

INSTRUCTIONS

1. Frist In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.
2. Then Add spaghetti sauce and water to skillet and simmer for about 5 minutes.
3. Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
4. Pour 1 cup of spaghetti meat sauce into a 4- to 6-quart slow cooker. 
5. Then Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. 
6. Top with remaining noodles (if the noodles don't fit exactly, break them to fit), cheese mixture and meat sauce.
7. Then Cook on LOW for 4-5 hours or until noodles are soft, being careful not to overcook. (Don't try to speed up the process by cooking on high.) Sprinkle 1/2 cup of mozzarella and remaining Parmesan on top. 
8. Cover with the lid to melt the cheese and allow to sit 10 minutes before serving.
9. Enjoy!

Recipes adapted from :   gimmesomeoven.com