Crockpot Lasagna

This is a Pinterest recipe. It is a very easy dish to make. We baked ours for five hours, and then we turned the crockpot off to let it rest for an hour. We thought it was going to have too much liquid in it after cooking it for five hours, but the extra hour of setting up did the trick. We used regular lasagna noodles and broke them in half. This dish only took about 30 minutes to prep. Every crockpot is different, so yours may take more or less time. I think we could have cut it off at four hours, and it would have been just as good.

http://busycooks.about.com/od/groundbeefrecipes/r/cplasagna.htm

Ingredients:

• 1-1/2 pounds lean ground beef
• 2 onions, chopped
• 4 cloves garlic, minced
• 48-ounce jar chunky low sodium pasta sauce
• 14-ounce can diced tomatoes salt free, undrained
• 3/4 cup water
• Salt and pepper to taste
• 15-ounce container part-skim ricotta cheese
• 1/4 cup chopped parsley
• 1 egg, beaten
• 3 cups shredded mozzarella cheese
• 16 ounce package mafalda noodles (mini lasagna noodles) gluten free
• 1/2 cup grated Parmesan cheese

Preparation:

In a large skillet, brown ground beef, while you saute the chopped onions and garlic in a different pan. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 - 15 minutes. In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef and sauce. Then top with a layer of mafalda noodles. Top with 1 cup mozzarella cheese, more ground beef and sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 4 to 5 hours - DO NOT STIR. Top with Parmesan cheese and serve. Serves 8-10