My Crock Pot Lasagna

1 lb lean ground beef
1/2 cup yellow onion, chopped
30 oz tomato sauce
15 oz no salt added tomato sauce
2 tbsp Basil
1 tbsp Italian seasoning
8 oz mozzarella cheese, shredded
15 oz ricotta cheese, low fat
1/2 Parmesan cheese, shredded
12 pcs whole wheat lasagna noodles, uncooked

In a large skillet, cook ground beef and onion until beef is done. Add tomato sauce, basil and Italian seasoning. Mix well and set aside.

In a bowl, combine one cup mozzarella cheese, ricotta cheese and Parmesan cheese.
(Refrigerate remaining mozzarella cheese until lasagna cooks)

Spread 1/4 of sauce mixture into 6-quart crock pot; top with 4 noodles (broken into pieces to fit). Next, spread 1/2 cheese mixture onto noodles, then 1/4 sauce mixture; top with 4 noodles (broken into pieces to fit). Again, spread remaining cheese mixture onto noodles, then 1/4 sauce mixture; top with 4 noodles (broken into pieces to fit). Top remaining noodles with sauce mixture.

Cover and cook on low heat for 4-5 hours, or until noodles are done.

Sprinkle top of lasagna with remaining mozzarella cheese. Cover and let stand for ten minutes before serving.

Number of servings: 10

Number of Servings: 10

Recipe submitted by SparkPeople user GATIGIRL1996.