Slow Cooker Lasagna II

admin 26/04/20 Recipes





Yield

10 servings

Prep Time

30

Cook Time

120



Ingredients

1 (16 ounce) package: lasagna noodles

1 pound: lean ground beef

1 1/2 (26 ounce) jars: spaghetti sauce

2 cups: shredded mozzarella cheese

1/2 cup: grated Parmesan cheese

1 (8 ounce) container: ricotta cheese

2: eggs

2 cups: shredded mozzarella cheese


Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. Drain well in a colander set in the sink.

Cook and stir ground beef in a large skillet over medium-high heat until beef is browned; drain, then stir in sauce. Set aside. Combine 2 cups of mozzarella cheese, Parmesan cheese, ricotta cheese, and eggs in a separate bowl.

Pour about 1/2 cup of the sauce mixture in the bottom of a slow cooker and cover with a layer of noodles. Sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese. Repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of mozzarella cheese. Cook on High setting for 2 to 3 hours, or on Low setting for 8 to 9 hours.


Nutrition

Calories: 521 kcal

Carbohydrates: 50.3 g

Cholesterol: 116 mg

Fat: 20.6 g

Fiber: 4.4 g

Protein: 33.1 g

Sodium: 861 mg



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