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Prep Time: 45 Minutes Cook Time: 195 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Who would have thought you could make LASAGNA in the CROCK POT!! DH likes this version more than the oven baked one. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (29 ounce) can tomato sauce |
1 cup water |
1 (6 ounce) can tomato paste |
1 teaspoon salt |
1 teaspoon dried oregano |
8 ounces lasagna noodles, uncooked |
4 cups mozzarella cheese, shredded |
1 1/2 cups small curd cottage cheese |
1/2 cup parmesan cheese, grated |
Directions:
1. Brown beef, add onion and garlic - cook until onion is softened.
2. Stir in tomato sauce, water, tomato paste, salt and oregano - mix well.
3. Spread one fourth of the meat sauce in an ungreased slow cooker. Arrange one third of the noodles over the sauce.
4. Combine the cheeses.
5. Spoon one third of the cheese mixture over the noodles.
6. Repeat layers twice.
7. Top with remaining meat sauce.
8. Cover and cook on low 4-5 hours.
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