Description
Our family loves this delicious lasagna that cooks up perfectly in the slow cooker and is a life saver on busy weeknights.
Ingredients
- 1 pound Ground Beef Or Venison
- 1 Large Onion, Diced
- 2 cloves Garlic, Minced
- 3 Carrots, Shredded
- 1 can (29 Oz Size) Tomato Sauce
- 1 cup Water
- 1 can (6 Oz. Size) Tomato Paste
- 1 teaspoon Salt
- 1 teaspoon Dried Oregano
- ½ boxes (9 Oz. Size) No-Cook Lasagna Noodles
- 4 cups Shredded Mozzarella Cheese
- 15 ounces, weight Ricotta Cheese
- ½ cups Grated Parmesan Cheese
Preparation
1. In a skillet, cook beef, onion and garlic over medium heat until meat is browned. Drain grease and remove from heat.
2. Add the shredded carrots, tomato sauce, water, tomato paste, salt, and oregano to the browned meat. Mix well.
3. Spread about 1/4 of the meat sauce in an un-greased large slow cooker.
4. Arrange about 1/3 of the noodles over the sauce, breaking them to make them fit.
5. Mix the mozzarella, ricotta cheese and Parmesan in a small bowl. Spoon about 1/3 of the cheese mixture over the noodles.
6. Repeat these layers (sauce, noodles, cheese) twice more.
7. End with a layer of meat sauce on top. Cover and cook on low for 4 to 5 hours or until noodles are tender.
