Crockpot Lasagna


1 pound ground beef or turkey

1 small onion, chopped

1 medium garlic clove, minced

28 oz canned crushed or diced tomatoes

15 oz canned tomato sauce

small can of tomato paste

1 small can of mushrooms

Bell pepper, chopped

1 tsp oregano

1/2 tsp basil

1 cup veggies of your choice, chopped small

1 cup ricotta cheese

1 1/2 cups mozarella cheese

No cook lasagna noodles(1/2 box)

Heat large skillet and cook onion & bellpepper. Cook ground meat. Add each ingredient one at a time (excluding the cheese & noodles), pausing between each to let it simmer a minute or so.  Once all ingredients are in skillet let simmer about 5 minutes.

Meanwhile, in a medium bowl, stir together ricotta cheese & mozarella cheese.

Spoon  1/3 of skillet mixture into a 5-quart crock pot. (cover the bottom) Break 3 lasagna noodles in half and arrange top with cheese mixture. (spread on carefully, like peanut butter) and arrange over beef mixture. Repeat the steps 2 or 3 times, depending on how much meat mixture you have, ending with meat mixture on top.

Cover crockpot and cook on low setting for 4 to 6 hours. Remove cover when donw, turn off and enjoy.

Good served with side salad and garlic bread.

This is a good, healthy, easy meal.



4 thoughts on “Crockpot Lasagna

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