Thursday, March 17, 2011
Recipe From: Amanda/Sarah
1 lb of 93% ground beef
1 small onion, chopped
1 garlic clove, minced
28 oz crushed tomatoes
15 oz tomato sauce
1 tsp salt
1 tsp oregano
1/2 tsp basil
1 cup part skim ricotta cheese
1 1/2 cups cups part-skim mozzerella cheese, divided and shredded
6 dry lasagna, no-cook noodles
1/2 cup parmesan
~Heat a large nonstick skillet over med-high heat. Add beef, onion, and garlic. Cook until meat is done.
~Stir in crushed tomatoes, tomato sauce, salt, oregano, and basil. Simmer for 5 minutes.
~Meanwhile mix together 1 cup ricotta and 1 cup mozzerella cheese.
~Spoon 1/3 of beef mix into a 5 qt crockpot. Break 3 lasagna sheets in 1/2 and arrange over beef mixture; top with 1/2 of ricotta mixture. Repeat with another layer and finish with remaining beef mixture.
~Cover and cook on low for 4-6 hours. Remove cover; turn off heat and top with remaining mozzerella and parmesan cheese.
~Cover and set aside until cheese melts and lasagna firms up - about 10 minutes.