Slow Cooker Lasagna

By Lainey6605 on January 17, 2007

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Ingredients

    1. 453.59 g ground beef
    2. 1 large onion, chopped
    3. 2 garlic cloves, minced
    4. 1 (822.13 g) can tomato sauce
    5. 236.59 ml water
    6. 1 (170.09 g) can tomato paste
    7. 4.92 ml salt
    8. 4.92 ml dried oregano
    9. 1 (226.79 g) package no-boil lasagna noodles
    10. 946.36 ml shredded mozzarella cheese
    11. 354.88 ml small curd cottage cheese
    12. 118.29 ml 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.