Crockpot Lasagna

• 1 pound Ground Beef
• 2 teaspoons Garlic, Minced
• 1 teaspoon Italian Seasoning
• 26 ounces, weight Chunky Style Pasta Sauce
• 13 cups Water
• 8 whole Regular Lasagna Noodles (Uncooked)
• 15 ounces, weight Part-skim Ricotta Cheese
• 1- 1/2 cup Lowfat Mozzarella Cheese, Shredded

1. Cook beef, garlic, and Italian seasoning in a large nonstick skillet over medium high heat until beef is browned, stirring to crumble.
2. Then remove the skillet from the heat, drain off the grease and set aside.
3. Combine pasta sauce and water in a small bowl and set aside.
4. Place 4 uncooked noodles in the bottom of a 4-quart slow cooker that youve coated with cooking spray, breaking noodles to fit.
5. Layer with half of the beef mixture and half of the pasta sauce mixture.
6. Spread ricotta over the top.
7. Sprinkle with 1 cup mozzarella.
8. Layer with remaining noodles, meat and pasta sauce mixture.
9. Sprinkle with remaining 1/2 cup of mozzarella.
10. Cover and cook on high for 1 hour.
11. Reduce heat to low and cook 5 hours.
12. Adapted from Cooking Light.

ground beef, garlic, italian seasoning, pasta sauce, water, regular lasagna noodles, ricotta cheese, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/crockpot-lasagna-3/ (may not work)