Crock Pot Lasagna

We know you’re busy this time of year. So don’t worry about spending all afternoon in the kitchen! This hearty, convenient crock pot lasagna will free up time and fill up hungry mouths! Just a little prep in the morning and you come home to a perfectly cooked, hot and filling meal. Welcome home.

Ingredients:

• 1 lb. ground beef
• 1/2 onion, chopped
• 2-3 garlic cloves, minced
• 1 jar of your favorite spaghetti sauce
• 1 can sliced olives (if desired)
• 1 can sliced mushrooms (if desired)
• Seasonings like oregano, basil, salt and pepper – to taste (just to jazz things up a bit and give it your own spin)
• 4 C. (16 oz.) shredded part-skim mozzarella cheese (I usually add a bit more cheese, too)
• 1 1/2 C. grated Parmesan cheese
• 1 lb. Country Pasta

Directions:

Cook pasta according to directions on package. Drain once cooked.

While pasta is cooking, in a skillet cook beef, onion and mushrooms over medium heat until meat is browned. Then add garlic and cook an additional minute. Drain the grease, and add the spaghetti sauce, olives, and seasonings. Stir all together.

In an ungreased 5 quart crock pot, spread 1/4 of the meat sauce on the bottom. Put 1/3 of the cooked and drained noodles on top of the sauce. Combine cheeses and spread 1/3 of the mixture on top of the noodles. Repeat layers, and end/top with remaining meat sauce. Cover and cook on low in the crock put for about 4-5 hours. Enjoy with a side of garlic bread (and a favorite red wine for you, with a big glass of milk for the kids).