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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe isn't meant to replace oven-baked lasagna. However, it is a convenient tasty meal to come home to on a busy workday as well as weekends. Ingredients:
1 lb ground beef |
1 large 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 |
1 (8 ounce) package no-boil lasagna noodles |
4 cups shredded mozzarella cheese |
1 1/2 cups small curd cottage cheese |
1/2 cup grated parmesan cheese |
Directions:
1. In skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
3. Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary).
4. Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice.
5. Top with remaining meat sauce.
6. Cover and cook on low for 4-5 hours or until noodles are tender.
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