Slow Cooker Lasagna Ii

Ingredients

• Servings: 10
• 1 (16 ounce) package lasagna noodles
• 1 pound lean ground beef
• 1 1/2 (26 ounce) jars spaghetti sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 (8 ounce) container ricotta cheese
• 2 eggs
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the lasagna noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. drain well in a colander set in the sink.
• cook and stir ground beef in a large skillet over medium-high heat until beef is browned; drain, then stir in sauce. set aside. combine 2 cups of mozzarella cheese, parmesan cheese, ricotta cheese, and eggs in a separate bowl.
• pour about 1/2 cup of the sauce mixture in the bottom of a slow cooker and cover with a layer of noodles. sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese. repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of mozzarella cheese. cook on high setting for 2 to 3 hours, or on low setting for 8 to 9 hours.