Crock Pot Lasagna Casserole
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT3H
- Cook Time: 3 Hours PT3H20M
- Total Time: 3 Hours 20 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: American
In a skillet over medium heat, cook beef until no longer pink, drain.Add onions and cook until translucent.Add garlic and cook for 1 minute longer.Turn off
Ingredients:
- 1 lb. ground beef, browned
- 1 16 oz. pkg. farfalle (bow tie) pasta, cooked
- 1 (25-28 oz.) jar spaghetti sauce
- 1 small onion, chopped
- 1 clove garlic, minced
- ½ tsp. Italian seasoning
- salt and pepper to taste
- 15 oz. container ricotta cheese
- 2 Tablespoons milk
- ¼ cup Parmesan cheese
- 1 cup shredded mozzarella
- Dried parsley to garnish
Directions:
- In a skillet over medium heat, cook beef until no longer pink, drain.
- Add onions and cook until translucent.
- Add garlic and cook for 1 minute longer.
- Turn off the heat and add the spaghetti sauce, salt and pepper and Italian seasoning
- Cook the pasta until Al Dente about 8 minutes.
- Place the ricotta in a medium bowl and add the milk until spreadable.
- Layer the ingredients in a lightly greased 5 qt. slow cooker starting with half the spaghetti sauce, half the pasta, half the ricotta and half the mozzarella cheese; repeat.
- Sprinkle the Parmesan cheese and parsley.
- Cook on high for about 1½ hours or on low for about 3 hours.