Day 1 of 28…Seasonal Favorites…Slow-Cooker Lasagna Recipe

  • We love this recipe but I just made it and cooked in the oven this time…yummy and leftovers were amazing…350′ for 45 minutes ….

  • Slow-Cooker Lasagna Recipe
  • 1 lb. lean ground beef, browned and drained
  • 2 tsp. Onion Onion™ Seasoning (order at
  • 1 tsp. Garlic Garlic™ Seasoning (order at
  • 3-4 Tbsp. Mama Mia™ Marinara Sauce Mix (order at
  • 28 oz. can crushed tomatoes
  • 15 oz. can tomato sauce
  • 3 cups mozzarella cheese
  • 15 oz. container ricotta cheese (optional)
  • ½ cup shredded Parmesan cheese (optional)
  • 8 oz. uncooked lasagna noodles, broken
  • Add ground beef and next 5 ingredients to a gallon resealable freezer bag. In a second gallon bag, combine the cheeses. In a third gallon bag, put uncooked lasagna noodles. Place all three gallon bags into one 2-gallon resealable freezer bag. Seal well, label and freeze. 

  • When ready to prepare, thaw completely. In large, greased slow cooker, layer meat, cheese and noodles; repeat layering twice, ending with meat sauce. Top with a little cheese. Cook on low 3-4 hours. Uncover and cook for an additional 30 minutes. 

  • Tomorrow’s groceries
  • 6 boneless, skinless chicken breasts
  • 1 can condensed cream of mushroom soup
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