Categories: Beef Dinner

Ingredients

• 1 pd meat
• 1 medium green pepper chopped
• 1 med onion, chopped
• 1 jar garlic and herb pasta sauce
• 4 c shredded mozz cheese
• 1 carton (15 oz) ricotta cheese
• 1 T Italian seasoning
• 1/2 t garlic powder
• 1/2 t salt
• 1/4 t pepper
• 4 no cook lasagna noodles
• 2 T shredded parm

Directions

1. In large skillet cook the meat green pepper and onion til meat no longer pink. Stir in the pasta sauce. Heat through. In large bowl, combine moss and ricotta, Italian seasoning garlic powder, salt and pepper.

2. Spread 1 c meat sauce in slow cooker. Layer with 1 1/3 noodles breaking noodles where necessary, 2/3 c meat sauce and 1 c of the cheese mixture. Repeat layers 2 times. Tope with remaining sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with parm. Cover and cook for 15 minutes or until cheese is melted. Let stand for 10 minutes

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