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Recipe : Entry # 4941
Florence Patterson
Recipe Title
Slow Cooker Lasagna
Recipe Theme
Main Dishes
Tallapoosa River EC
1 pound ground beef
2 garlic cloves (chopped)
1 29-ounce can tomato sauce
1 cup water
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon oregano
1 8-ounce package no-cook lasagna noodles
4 cups (16-ounces) mozzarella cheese
1 1/2 cups (12 ounces) cottage cheese
1/2 cup grated Parmesan cheese
In a skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add tomato sauce, water, tomato paste, salt and oregano; mix well. Spread one-fourth of meat sauce in an ungreased 5-quart slow cooker. Arrange one-third of the noodles over the sauce. Combine cheeses, spoon one-third of cheese mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cool on low setting for four to five hours or until noodles are tender. Makes six to eight servings.