Cindi's Slow-Cooker Lasagna
photo by Cindi-Marie-Bauer
- Ready In:
- 4hrs
- Ingredients:
- 13
- Yields:
-
6 (Depending on size of portions)
ingredients
- 453.59 g ground beef
- 1 medium onion, finely chopped
- 9.85 ml minced garlic
- 2.46 ml salt
- 2.46 ml mrs. dash salt-free table blend seasoning
- 0.61 ml ground black pepper
- 768.91 ml hunts traditional style pasta sauce
- 170.09 g can tomato paste
- 354.88 ml small curd cottage cheese
- 78.78 ml sour cream
- 118.29 ml Kraft® Grated Parmesan Cheese
- 473.18 ml shredded mozzarella cheese (reserving 1/2 cup)
- 9 lasagna noodles (uncooked)
directions
- In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
- Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.
- In a medium-size bowl, mix together the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick).
- Grease the inside of a 6-quart rectangular slow-cooker.
- Spoon 1/4 of the meat sauce in the bottom of slow-cooker.
- Arrange 3 (uncooked) lasagna noodles, over the meat sauce (over lapping the noodles just a bit).
- Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
- Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
- Top with the remaining meat sauce.
- Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
- Cover, and cook on low setting (NO. 3) for 4 hours.
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RECIPE SUBMITTED BY
Cindi-Marie-Bauer
Marshfield, Wisconsin
I enjoy cooking, baking, sharing recipes on various websites and forums.