CROCK POT LASAGNA CASSEROL

INGREDIENTS
1 lb. ground beef, browned
1 16 oz. pkg. farfalle (bow tie) pasta, cooked
1 (25-28 oz.) jar spaghetti sauce
1 small onion, chopped
1 clove garlic, minced
½ tsp. Italian seasoning
salt and pepper to taste
15 oz. container ricotta cheese
2 Tablespoons milk
¼ cup Parmesan cheese
1 cup shredded mozzarella
Dried parsley to garnish
INSTRUCTIONS

1. In a skillet over medium heat, cook beef until no longer pink, drain.
2. Add onions and cook until translucent.
3. Add garlic and cook for 1 minute longer.
4. Turn off the heat and add the spaghetti sauce, salt and pepper and Italian seasoning
5. Cook the pasta until Al Dente about 8 minutes.
6. Place the ricotta in a medium bowl and add the milk until spreadable.
7. Layer the ingredients in a lightly greased 5 qt. slow cooker starting with half the spaghetti sauce, half the pasta, half the ricotta and half the mozzarella cheese; repeat.
8. Sprinkle the Parmesan cheese and parsley.
9. Cook on high for about 1½ hours or on low for about 3 hours.

FULL RECIPES

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