Slow Cooker Lasagna II recipe
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Ingredients
- 1 (16 ounce) package lasagna noodles 1 pound lean ground beef 1 ½ (26 ounce) jars spaghetti sauce 2 cups shredded mozzarella cheese ½ cup grated Parmesan cheese 1 (8 ounce) container ricotta cheese 2 eggs 2 cups shredded mozzarella cheese
Nutrition Info
- 520.9 caloriescarbohydrate: 50.3 gcholesterol: 110.5 mgfat: 20.6 gfiber: 4.4 gprotein: 33.1 gsaturatedFat: 9.8 gservingSize: -sodium: 861.2 mgsugar: 11.8 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Lasagna II
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. Drain well in a colander set in the sink.
Cook and stir ground beef in a large skillet over medium-high heat until beef is browned, drain, then stir in sauce. Set aside. Combine 2 cups of mozzarella cheese, Parmesan cheese, ricotta cheese, and eggs in a separate bowl.
Pour about 1/2 cup of the sauce mixture in the bottom of a slow cooker and cover with a layer of noodles. Sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese. Repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of mozzarella cheese. Cook on High setting for 2 to 3 hours, or on Low setting for 8 to 9 hours.