Lasagna
Servings 0
Ingredients
- 1 pound lasagna noodles
- 1 pound ground beef
- 1 onion diced
- 2 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 2 6 ounce cans tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 15 ounce container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 2 tablespoons fresh parsley chopped
- 2 cups shredded mozzarella cheese
Instructions
- 1. Grease slow cooker.
- 2. In a large skillet over medium-high heat, cook beef, onion, and garlic until beef is no longer pink. Drain excess fat. Stir in tomatoes, tomato paste, oregano, basil, sugar, salt, and black pepper.
- 3. In a medium bowl, combine ricotta cheese, Parmesan cheese, eggs, and parsley.
- 4. Layer 1/3 of the lasagna noodles in the bottom of the slow cooker. Top with 1/2 of the beef mixture, 1/2 of the ricotta mixture, and 1/2 of the mozzarella cheese. Repeat layers. Top with remaining lasagna noodles and beef mixture. Cover and cook on low for 4-5 hours.
- 5. Sprinkle remaining mozzarella cheese over the top. Cover and cook for an additional 30 minutes, or until cheese is melted.
- 6. Serve hot.
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