- 1 lb ground lean beef
- 1 med.onion, chopped
- 2 cloves minced garlic
- 1 (29 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 – 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 16 oz shredded mozzerella
- 12 oz ricotta cheese
- 1/2 cup grated Parmesan
- 1 (12 oz) pkg lasagna noodles
Saute onion, celery, bell pepper in butter till soft. Add seasonings and broth. Stir in bread mix.
1 – Cook beef, onion & garlic in large skillet over over medium head until browned. Add tomato sauce, paste, salt and organo and stir until well combined.
2 – Combine all cheeses – mozzerell, ricotta and Parmesan in a separate bowl.
3 – Spoon layer of meat misture onto bottom of slow cooker, add a double layer of uncooked lasagna noodles, breaking to fit. Top noodles with a portion of cheese mixture. Repeat.
4 – Cover and cook on low for 4-6 hours.