Crockpot Lasagne

1 lb. ground beef
2 t minced garlic
1 t Italian seasoning
1 26-oz. jar chunky garden-style pasta sauce
1/3 c water
8 uncooked lasagne noodles
1 jar (4-1/2 oz.) sliced mushrooms, undrained
1 15-oz. carton ricotta cheese
1-1/2 c shredded mozzarella

1 Cook beef, garlic and Italian seasoning in skillet until beef is browned, stirring to crumble.  Drain, set aside.

2  Combine pasta sauce and water in small bowl, set aside.

3  Place 4 uncooked noodles in crockpot coated with cooking spray, breaking noodles to fit.  Layer with half each of the beef mixture, pasta sauce mixture and mushrooms.  Spread ricotta over mushrooms. Sprinkle with 1 c mozzarella.  Layer with remaining noodles, meat, pasta sauce and mushrooms.  Sprinkle with remaining 1/2 c mozzarella.  Cover with lid, cook on high setting 1 hour, then turn to low and cook 5 more hours.

Recently Viewed