1-1/2 pounds lean ground beef
1 onion, chopped
1-2 cloves garlic, minced (optional)
48-ounce jar chunky pasta sauce
14-ounce can diced tomatoes, undrained
3/4 cup water
Salt and pepper to taste
15-ounce container part-skim ricotta cheese
1/4 cup chopped parsley (or 1 Tbsp. dried parsley)
1 egg, beaten
3 cups shredded mozzarella cheese
16 ounce package mafalda noodles (mini lasagna noodles) (not boiled)
1/2 cup grated Parmesan cheese

Brown ground beef with chopped onions and garlic. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 - 15 minutes. In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of mafalda noodles. Top with 1 cup mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve.


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