Slow Cooker Lasagna (From: Recipe Dispatch)
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (29-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 4 cups shredded mozzarella cheese
- 1 1/2 cups cottage cheese
- 1/2 cup grated Parmesan cheese
- 8 ounces lasagna noodles
Combine the ground beef, onion and garlic in a large skillet. Cook over medium-high heat until the beef is browned and crumbly, about 10 minutes; drain off any fat. Add 1 cup water, the tomato sauce, tomato paste, salt and oregano and mix well.
Combine the mozzarella, cottage cheese and Parmesan in a medium bowl and mix well. Spoon one-fourth of the meat sauce into a 5-quart slow cooker. Layer one-third of the noodles over the sauce, breaking the noodles as needed. Layer one-third of the cheese mixture over the noodles. Repeat noodle and cheese layers twice. Top with the remaining sauce.
Cover and cook on Low until the noodles are tender, 4 to 5 hours.
**Tips: We only used about 3 cups of mozzarella. Also I did 3 layers of pasta and cheese, then put sauce, then noodles, and a little play mozzarella cheese. I also used jarred spaghetti sauce instead of making my own.