Cindi's Slow-Cooker Lasagna |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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A really delicious tasting lasagna that's prepared in a slow-cooker rather than baked in the oven. You can use both regular uncooked lasagna noodles, or no-boil lasagna noodles. Ingredients:
1 lb ground beef |
1 medium onion, finely chopped |
2 teaspoons minced garlic |
1/2 teaspoon salt |
1/2 teaspoon mrs. dash sodium-free seasoning (table blend) |
ground black pepper, sprinkle on desired amount |
1 (26 1/2 ounce) can hunts traditional style spaghetti sauce |
1 (6 ounce) can tomato paste |
1 (12 ounce) container cottage cheese |
1/3 cup sour cream |
1/2 cup kraft® grated parmesan cheese |
2 cups shredded mozzarella cheese (reserving 1/2 cup) |
9 lasagna noodles (uncooked) |
Directions:
1. In a 12-inch skillet, cook ground beef, onion, and garlic until meat is no longer pink; drain off fat.
2. Add salt, Mrs. Dash, black pepper, spaghetti sauce and tomato paste; cook until heated through.
3. In a medium-size bowl, mix together cottage cheese, sour cream, parmesan cheese, and 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick).
4. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, for sprinkling on top the final layer of meat sauce.
5. Grease the inside of a 6-quart rectangular slow-cooker.
6. Spoon 1/4 of the meat sauce in bottom of slow-cooker.
7. Arrange 3 (uncooked) lasagna noodles, over meat sauce (over lapping just a bit).
8. Spoon 1/3 of cheese mixture, over the uncooked lasagna noodles.
9. Repeat layers twice, with meat sauce, noodles, and cheese mixture.
10. Top with remaining meat sauce.
11. Sprinkle reserved 1/2 cup shredded mozzarella cheese on top.
12. Cover, and cook on low setting (NO. 3) for 4 to 4-1/2 hours.
13. Note: I cooked this lasagna in a West Bend 6-quart rectangular slow-cooker (that comes with a heating plate).
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