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Slow Cooker Lasagna

Course Main Dish
Cuisine Italian
Servings 6

Ingredients

  • 1 lb. Ground beef
  • 1 lg. chopped onion
  • 2 garlic cloves minced
  • 1 – 6 oz. can Tomato sauce
  • 1 t. Salt
  • 1 t. dried oregano
  • 1 – 8 oz. pkg. no-cook lasagna noodles
  • 4 c. 16 oz. shredded part-skim mozzarella cheese
  • 1 ½ c. 12 oz. cottage cheese
  • 1/2 c. grated Parmesan cheese

Instructions

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink.
  • Add garlic; cook 1 minute longer. Drain.
  • Stir in tomato sauce, water, tomato paste, salt and oregano.
  • Spread one-fourth of the meat sauce in an ungreased 5 qt. slow cooker.
  • Arrange one-third of the noodles over sauce (break noodles if necessary to fit).
  • Combine cheese; spoon one-third of the mixture over noodles.
  • Repeat layers twice. Top with remaining meat sauce.
  • Cover and cook on low 4-5 hours or until noodles are tender. Yield: 6-8 servings.