Crock Pot Lasagna

• 1 pound lean ground beef
• 2 cups eggplant diced
• 1 jar marinara sauce Paul Newman's
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 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.
2. Stir in the pepper, sauce, onion powder, garlic powder, basil flakes, water, and eggplant.
3. In a bowl combine the egg, cheeses and parsley.
4. Place a layer of meat sauce on the bottom of a crock pot.
5. I find my oval shaped on works the best here.
6. Top with 2-3 noodles, nipping off the corners in order to get a nice fit.
7. Add another layer of meat sauce and then one thick layer of the cheese mixture.
8. Top with a final layer of noodles and then a final layer of meat sauce.
9. Cover and cook on low 3-4 hours.

ground beef, eggplant diced, marinara sauce paul newman, red pepper, garlic, onion powder, basil flakes, water, ricotta cheese, parsley, egg beaters, parmesan cheese, boil lasagna noodles

Taken from www.yummly.com/recipe/Crock-Pot-Lasagna-1653643 (may not work)