Description
You do not have to worry about dinner when you make slow-cooker lasagna. Simply layer a browned ground beef mixture with a cheesy filling and tomato sauce between no-bake lasagna noodles, and let it cook low and slow for a few hours. It is the perfect no-fuss weeknight meal.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (29 ounces) tomato sauce
- 1 cup water
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 package (8 ounces) no-cook lasagna noodles
- 4 cups shredded part-skim mozzarella cheese
- 1-1/2 cups 4% cottage cheese
- 1/2 cup grated parmesan cheese
Directions
- 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 the tomato sauce, water, tomato paste, salt and oregano.
- Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
- Cover and cook on low for 4-5 hours or until noodles are tender.
