Crock Pot Lasagna Casserole

• Meat

  • 1 lb Ground beef

• Produce

  • 1 clove Garlic
  • 1 Onion, small
  • 1 Parsley, dried

• Condiments

  • 1 (25-28 oz. jar spaghetti sauce

• Pasta & Grains

  • 1 16 oz. pkg. Farfalle

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Milk
  • 1 cup Mozzarella
  • 1/4 cup Parmesan cheese
  • 1 15 oz. container Ricotta cheese

Found on farmwifecooks.com

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.

Nutrition