Made This Recipe? Add Your Photo

Total Time
4hrs
Prep 0 mins
Cook 4 hrs

A really delicious tasting lasagna that was prepared in a slow-cooker rather than baked in the oven. (I cooked this lasagna in a West Bend 6-quart rectangular slow-cooker, that comes with a heating plate.) Also, you can use both regular uncooked lasagna noodles, or no-boil lasagna noodles.

Ingredients Nutrition

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 hours.