Crock Pot Lasagna

Crock Pot Lasagna.doc38 KB
1 lb. lean ground beef
1/2 cup chopped onion
4 garlic cloves, pressed
4 15 oz. cans Hunt’s Tomato Sauce
1 6 oz. can tomato paste
1 1/2 tsp. salt
1 egg
1 12 oz. container Ricotta cheese
2 Tbs. fresh Italian parsley, chopped
1 1/2 cup shredded parmesan cheese
2 cups shredded mozzarella cheese
1 12 oz.. box lasagna noodles


  1. Brown beef with onion and garlic.
  2. Add all cans of tomato sauce and paste.
  3. Simmer on low.
  4. In a medium bowl whisk egg. Add ricotta cheese, 1/2 cup parmesan cheese and fresh parsley. Mix thoroughly.
  5. Spoon a thin layer of meat mixture to bottom of crock pot.
  6. Add double layer of uncooked noodles then top with thin layer of ricotta mixture.
  7. Sprinkle a small handful mozzarella cheese and small handful parmesan cheese on top.
  8. Repeat layering two more times making a total of three layers.
  9. Cover and cook on low for 4 - 5 hours.

From: Nancy Pilato