Slow Cooker Lasagna
Servings: 8

1 pound ground round
4 cloves garlic, minced
1 teaspoon dried Italian seasoning
26 ounces chunky garden style pasta sauce
1/3 cup water
8 uncooked lasagna noodles
15 ounces part-skim ricotta cheese
1 1/2 cups shredded low fat mozzarella cheese, divided

Cook beef, garlic, and seasoning in a large nonstick skillet over medium high heat until beef is browned, stirring to crumble. Drain and set aside.

Combine pasta sauce and water in a small bowl and set aside.

Place 4 uncooked noodles in a 4-quart slow cooker coated with cooking spray, breaking noodles to fit. Layer with half of beef mixture and pasta sauce mixture. Spread ricotta overmeat mixture. Sprinkle with 1 cup mozzarella. Layer with remaining noodles, meat, and pasta sauce mixture. Sprinkle with remaining 1/2 cup of cheese.

Cover and cook on high for 1 hour. Reduce heat to low and cook 5 hours.

Source: Cooking Light Superfast Suppers

NOTES : This is rather easy to put together and is very good. Serving size: 1 cup