Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds lean ground beef

  2. 2 onions, chopped

  3. 4 cloves garlic, minced

  4. 48-ounce jar chunky pasta sauce

  5. 14-ounce can diced tomatoes, undrained

  6. 3/4 cup water

  7. Salt and pepper to taste

  8. 15-ounce container part-skim ricotta cheese

  9. 1/4 cup chopped parsley

  10. 1 egg, beaten

  11. 3 cups shredded mozzarella cheese

  12. 16 ounce package mafalda noodles (mini lasagna noodles)

  13. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet, brown ground beef with chopped onions and garlic. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 - 15 minutes.

  2. In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of mafalda noodles. Top with 1 cup mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve. Serves 8-10 If you have a new hot crockpot, check this after 4-5 hours.


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