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
1.
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.
2.
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.
3.
Cover and cook on Low until the noodles are tender, 4 to 5 hours.
Village
Tip
Ground
beef varies in its moisture content. If the lasagna is still soupy after
cooking, uncover the slow cooker and cook 30 minutes longer; this allows some
of the moisture to evaporate.
Prep
Time: 20 minutes
Cooking
Time: 4 to 5 hours in the slow cooker
Serves
6 to 8