Ingredients
- 1½ pounds 85% lean ground beef
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- ¼ cup Vidalia® Onion Dressing
- 4 tablespoons Dried Tomato & Garlic Pesto Mix
- 1½ tablespoons Garlic Garlic™ Seasoning
- 4 cups shredded mozzarella cheese, divided
- 1 (15 ounce) container whole milk ricotta cheese, optional
- 10 uncooked classic lasagna noodles, broken into thirds
Directions
- In large skillet over medium-high heat, cook and crumble ground beef until no longer pink; salt and pepper as desired. Drain off liquid. Stir in next 5 ingredients.
- In 4-quart or larger slow cooker layer ¼ meat mixture, 1 cup mozzarella cheese, ⅓ of the ricotta cheese, if desired, and ⅓ of the noodles; repeat layers, ending with meat layer.
- Cook on LOW 3-4 hours. Add remaining 1 cup mozzarella cheese during last 30 minutes of cook time. Salt and pepper as desired.
- Makes 6 servings.
- Serve with garlic toast.
- Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Nutrition
Per serving: Calories: 860, Total Fat: 45.5g, Sat. Fat: 21g, Cholest: 157mg, Sodium: 1,411mg, Carbs: 60g, Fiber: 8g, Sugar: 16g, Protein: 55g.