Slow Cooker Lasagna
A classic lasagna made with no-boil noodles in a slow cooker, skipping the baking step for an easy, hands-off preparation.
Ingredients
ground beef
1 pound
onion (chopped)
1 large
garlic cloves (minced)
2
tomato sauce
1 can (29 ounces)
water
1 cup
tomato paste
1 can (6 ounces)
salt
1 teaspoon
dried oregano
1 teaspoon
no-cook lasagna noodles
1 package (8 ounces)
shredded part-skim mozzarella cheese
4 cups (16 ounces)
small-curd cottage cheese
1-1/2 cups (12 ounces)
grated Parmesan cheese
1/2 cup
Instructions
1
Step 1
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
2
Step 2
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 if necessary).
3
Step 3
Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
4
Step 4
Cover and cook on low for 4-5 hours or until noodles are tender.
