Slow Cooker Lasagna Stew (crock Pot)

Total Time: 96 hrs 15 mins Preparation Time: 15 mins Cook Time: 96 hrs

Ingredients

• Servings: 6
• 1 lb uncooked lean ground beef
• 1 small onion, chopped
• 1 medium garlic clove, minced
• 28 ounces canned crushed tomatoes
• 15 ounces canned tomato sauce
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 1 cup part-skim ricotta cheese
• 1 1/2 cups part-skim mozzarella cheese, shredded, divided
• 6 dry no-boil lasagna noodles
• 1/2 cup shredded parmesan cheese

Recipe

• 1 cook beef, onion and garlic until beef is no longer pink.
• 2 drain.
• 3 mix in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes and simmer 5 minutes.
• 4 in a bowl, mix ricotta cheese and 1 cup of mozzarella cheese.
• 5 spoon 1/3 of beef mixture into a 5-quart crock pot.
• 6 break 3 lasagna sheets in half and arrange over beef mixture.
• 7 top with half of ricotta mixture.
• 8 repeat with another layer and finish with remaining beef.
• 9 cook on low setting for 4 to 6 hours.
• 10 turn off crock pot.
• 11 in a bowl, combine remaining 1/2 cup of mozzarella cheese and parmesan cheese and sprinkle on top of lasagna.
• 12 cover until cheese melts and lasagna firms up, about 10 minutes.
• 13 if you like to sneak veggies into your lasagna, add a can of zucchini in tomato sauce to the meat mixture.
• 14 i keep cooked ground beef in the freezer so this is easier to put together. i mix the beef and tomato mixture and let sit overnight. i then assemble the lasagna in the morning.