Great recipe that cooks while you are away; your house will smell like you slaved all day! Use regular noodles (not the no-boil noodles). You can brown the meat and onion the night before and assemble in the morning. This recipe was passed onto me by my friend Melissa.

Ingredients

4 serv.

cooked meatloaf mixture or ground beef, browned1 1⁄2 lbs
medium onion, diced↗1
spaghetti sauce↗1
(24 ounce) jar
tomato sauce↗1
(8 ounce) can
chopped tomatoes1
(14 1/2 ounce) can, undrained
italian seasoning↗2 teaspoons
ricotta cheese↗15 ounces
part-skim
parmesan cheese↗1 cup
mozzarella cheese↗3 cups
divided
lasagna noodles↗12
uncooked

Step-by-step instructions

1
Brown meat and onion in skillet, drain.
2
Combine meat, sauces, tomatoes and seasoning in a bowl, set aside.
3
Combine ricotta, parmesan and 2 cups of the mozzarella in a bowl, set aside.
4
Spray crockpot lightly with cooking spray, bottom and sides; cover bottom of cooker with 1/4 of the sauce.
5
Layer in 4 lasagna noodles, breaking to fit.
6
Top with half of the cheese mixture.
7
Continue alternating layers : sauce, 4 noodles, remaining cheese mixture, sauce, 4 noodles, sauce on top.
8
Cover and cook on low approximately 6 to 8 hours or on high for 3 to 4 hours, until noodles are al dente.
9
Sprinkle with mozzarella and some more italian seasoning on top of cheese and let melt before serving.
10
*Fill your slow cooker between 1/2 and 2/3 full, or it will boil over.

Source: food.com

Original recipe ↗

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