500 g lean ground beef 1 lb
125 ml medium onion, chopped 1/2 cup
1.3 L tomato sauce 5 1/2 cup
10 ml dried basil leaves 2 tsp
2 ml salt 1/2 tsp
500 ml mozzarella cheese, shredded 2 cup
443 ml ricotta cheese 15 oz
250 ml parmesan cheese, grated 1 cup
15 uncooked lasagne noodles
In a skillet over medium heat; cook beef and onion for approximately 6 to 8 minutes, stirring occasionally, until beef is no longer pink; drain. Stir in tomato sauce, basil and salt.
Mix 1 cup (250 ml) mozzarella, ricotta and parmesan cheeses together.
Spoon one fourth of beef mixture into slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one fourth of the meat mixture. Top with 5 noodles, remaining cheese mixutre and one fourth of the beef mixture. Top with remaining 5 noodles and remaining beef mixture.
Cover and cook on low heat setting for 4 to 6 hours or until noodles are tender. Sprinkle top of lasagne with remaining mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.
Serves 8