Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1/2 cup diced white onion
  • 1 teaspoon minced garlic
  • 1 jar (25.5 oz) Muir Glen™ Organic Pasta Sauce
  • 1/2 cup water
  • 1 container (15 oz) ricotta cheese
  • 2 cups mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 tablespoons fresh parsley or 2 teaspoons dried parsley
  • 6 uncooked lasagna noodles

Instruction

  • In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.
  • Add spaghetti sauce and water to skillet and simmer for about 5 minutes.
  • Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
  • Pour 1 cup of spaghetti meat sauce into a 4- to 6-quart slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (if the noodles don't fit exactly, break them to fit), cheese mixture and meat sauce.
  • Cook on LOW for 4-5 hours or until noodles are soft, being careful not to overcook. (Don't try to speed up the process by cooking on high.) Sprinkle 1/2 cup of mozzarella and remaining Parmesan on top. Cover with the lid to melt the cheese and allow to sit 10 minutes before serving.