Lunch: Slow-Cooked Lasagna Recipe

Ingredients

1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (24 ounces) herb and garlic pasta sauce
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 no-cook lasagna noodles
2 tablespoons shredded Parmesan cheese

Instructions

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheeses, Italian seasoning, garlic powder, salt and pepper.
Spread 1 cup meat sauce in an oval 3-qt. slow cooker. Break one lasagna noodle into three pieces. Layer 1-1/3 noodles over sauce, breaking noodles to fit as necessary. Top with 2/3 cup meat sauce and 1-1/3 cups cheese mixture. Repeat layers twice. Top with remaining sauce.
Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with Parmesan cheese. Cover and cook 15 minutes longer. Let stand for 10 minutes before cutting.

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