My daughter, Ashleigh loves this dish and requests it every winter. It is very easy to make (prep takes about 20 minutes and it cooks for 5-6 hours). If you want some great comfort food then this is the perfect dinner.
1 pound lean ground beef (I used 93%)
2 teaspoons minced garlic
1 (24 ounce) jar of your favorite pasta sauce (I use roasted tomato and basil), I then add about a half cup of water to the jar to get all the remaining sauce and add to pan.
1 (6 ounce) can tomato paste
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon dried oregano
1 (12 ounces) package lasagna noodles
12 ounces part-skim Ricotta Cheese
1/2 cup grated Parmesan cheese
3 cups shredded mozzarella cheese (reserve one cup)
In a large skillet over medium heat cook the ground beef until brown then add the garlic and cook for 30 seconds. Add the pasta sauce, tomato paste, salt, pepper and oregano and stir until well incorporated. Cook until heated through.
In a large bowl mix together the ricotta cheese, grated Parmesan cheese, and 2 cups of the shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used. Add the remaining 1 cup of mozzarella on top (add more if you want it cheesier)
Cover, and cook on LOW setting for 5 1/2 hours.
Nutritional Info: 10 Servings, 420 calories per serving