Slow Cooker Lasagna

Cooked ground beef and onion with a tomato sauce-tomato paste, garlic powder and oregano mixture is layered in a Crock Pot with uncooked lasagna noodles, and a layer of mozzarella, cottage and parmesan cheeses.

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Ingredients:

• 1 lb. ground beef  
• 1 large onion, chopped  
• 1/4 t. garlic powder  
• 2, 15 ounce cans tomato sauce  
• 1 cup water  
• 1, 6 ounce can tomato paste  
• 1/2 tsp. salt  
• 1 tsp. dried oregano  
• 8 ounces lasagna noodles  
• 4 cups shredded mozzarella cheese  
• 1-1/2 cups (12 ounces) small-curd cottage cheese  
• 1/2 cup grated Parmesan cheese

Method

Brown beef and onion. Drain. Stir in garlic powder, tomato sauce, water, tomato paste, salt, and oregano. Mix well. Spread 1/4 of the meat sauce in an ungreased 5-qt. slow electric cooker. Arrange 1/3 of the noodles over sauce (breaking as necessary). Combine the 3 cheeses; spoon about one-third of the cheese mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 5 to 6 hours or until noodles are tender.

Notes: After 4 hours, the lasagna is still sloppy. The longer it cooks, the firmer it gets. This recipe also works well if you make it in a traditional lasagna baking pan, then bake at 375 for 1 hour.

Number of servings: 8

Submitted By: tinamcconnell
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