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    CP Lasagna

    Source of Recipe


    Serves 8

    1 lb. lean ground beef
    1/2 cup diced onion
    1/2 cup diced green pepper
    12 oz. tomato paste
    2 1/2 cups water
    2 teaspoons dried basil
    2 teaspoons dried parsley
    1/2 teaspoon garlic powder
    1/4 teaspoon crushed red pepper
    1/8 teaspoon black pepper
    3 teaspoons salt
    8 oz. lasagna noodles
    6 oz. grated mozzarella cheese
    1 1/2 cups ricotta cheese
    1/3 cup grated parmesan cheese

    1. Saute the beef and vegetables in a skillet sprayed with veg. oil

    2. Add the tomato paste, water and seasonings and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir often.

    3. Spray a 5 qt. slow cooker with veg. oil.

    4. Layer the ingredients as follows: sauce, (go easy on the sauce until you reach the last layer); then noodles (break them up to fill in where necessary, you won't notice it when cooked); mozzarella cheese; sauce; noodles; ricotta cheese; sauce; noodles; sauce (using whatever sauce if left - you should have enough to cover this layer); grated Parm. cheese.

    5. Set the cooker on low and cook for 6 hours.

    6. Remove the cover and let stand for 15 minutes before serving.




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