Slow Cooker Lasagna

Slow Cooker Lasagna

1 lb ground beed
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (26oz) herb and garlic pasta sauce
4 cups (16oz) shredded part-skim mozzarella cheese
1 carton (15oz) ricotta cheese
1 tbsp italian seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp.pepper
4 no cook lasagna noodles
2 tbsp. shredded parmesan cheese

1) In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink. drain. Stir in pasta sauce, heat through. In a large bowl, combine the mozzarella and ricotta cheeses, italian seasoning, garlic powder, salt and pepper.

2) Spread 1 cup meat sauce in a slow cooker. Break one lasagna noodle into three pieces. Layer 1 1/3 noodles, 2/3 cup meat sauce and 1 cup cheese mixture in slow cooker. Repeat layers twice. Top with remaining sauce.

3) Cover and cook on low for 4-5 hrs or until noodles are tender. Sprinkle with parmesan cheese. cover and cook for 15 minutes. let stand for 10 min. before cutting. .