This makes a pretty decent sized pan of lasagna for my family of five. I usually will serve it with a nice French bread and a tossed salad…seeings as I have the extra time. There is never anyone who walks away hungry. There are usually some leftovers too, so we have something for lunch the next day. They heat up quite well and make the perfect take-to-work lunch for me and my husband. This is one meal I don’t mind eating two days in a row! Check out what they are saying about this recipe over at Group Recipes:
“I made this tonight and it was absolutely the best lasagna I have ever tasted!!!”
Whenever I can have a meal this tasty without doing all the work, it’s the right dinner choice for me.
Ingredients
1 pound lean ground beef cooked and drained
2 jars Ragu spaghetti sauce
1 onion, chopped and sauteed
8-9 mushrooms sliced and sauteed
2 teaspoons minced garlic
1 bay leave
1 (12 ounce) package lasagna noodles
15 oz. ricotta cheese
1/2 cup Kraft grated parmesan cheese
16 ounces Sargento shredded mozzarella cheese
Instructions
First spray crockpot with pam or whatever!
Spoon a layer of the meat mixture onto the bottom of the slow cooker.
Add a double layer of the uncooked lasagna noodles.
Break to fit noodles into slow cooker.
Top noodles with a portion of the cheese mixture.
Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover and cook on low heat in slow cooker for 6 to 8 hours.
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Quick Tip: Try with Italian sausage.
Thanks again to Group Recipes for this scrumptious recipe.