Prep Time: 25 minutes
Cook Time: 7 hours, 10 minutes
Ingredients:
- 2 pounds lean ground beef
- 2 onions, chopped
- 4 cloves garlic, minced
- 48-ounce jar chunky pasta sauce
- 8-ounce can tomato sauce
- 14-ounce can diced tomatoes, undrained
- 3/4 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 15-ounce container part-skim ricotta cheese
- 1/4 cup chopped parsley
- 1 egg, beaten
- 4 cups shredded mozzarella cheese
- 16 ounce package mafalda noodles (mini lasagna noodles)
- 1/2 cup grated Parmesan cheese
Preparation:
In a large skillet, brown ground beef with chopped onions and garlic. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, tomato sauce, diced tomatoes, and water. Simmer 10 - 15 minutes.In a large bowl, combine ricotta cheese, parsley, 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 with1 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. Serves 8-10
