Crock Pot Lasagna


Ingredients: 1 pound lean ground beef,2 cups diced eggplant,1 jar Paul Newman’s marinara sauce,1/4 teaspoon red pepper flakes,1/4 teaspoon garlic powder,1/4 teaspoon onion powder,1/4 teaspoon basil flakes,1/4 teaspoon basil flakes,1 cup water,15 ounces part skim ricotta cheese,1 teaspoon chopped parsley,1/4 cup Egg Beaters,1 cup shredded parmesan cheese (not grated, shredded),8 no boil lasagna noodles

  1. Brown the ground beef in a heated skillet and drain off any fat and water. Stir in the pepper, sauce, onion powder, garlic powder, basil flakes, water, and eggplant. In a bowl combine the egg, cheeses and parsley.
  2. Place a layer of meat sauce on the bottom of a crock pot. I find my oval shaped on works the best here. Top with 2-3 noodles, nipping off the corners in order to get a nice fit.
  3. Add another layer of meat sauce and then one thick layer of the cheese mixture. Top with a final layer of noodles and then a final layer of meat sauce. Cover and cook on low 3-4 hours.


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