Cindi's Slow-Cooker Lasagna

This delicious tasting lasagna was prepared in a 6-quart (rectangular) West Bend Slow-Cooker, that comes with a heating plate and 5 heat settings for cooking foods.

• Ready In: 4 hrs
• Yields: 6-8 (Depending on size of portions)

Ingredients

• 1  lb ground beef
• 1  medium onion, finely chopped
• 2  teaspoons  minced garlic
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  mrs. dash salt-free table blend  seasoning
• 1⁄8 teaspoon ground black pepper
• 3 1⁄4 cups  hunts traditional style  pasta sauce
• 1 (6 ounce) can tomato paste
• 1 1⁄2 cups small curd cottage cheese
• 1⁄3 cup sour cream
• 1⁄2 cup  Kraft® Grated Parmesan Cheese
• 2  cups  shredded mozzarella cheese (reserving 1/2 cup)
• 9  lasagna noodles (uncooked)

Directions

1. In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
2. 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.
3. 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).
4. Grease the inside of a 6-quart rectangular slow-cooker.
5. Spoon 1/4 of the meat sauce in the bottom of slow-cooker.
6. Arrange 3 (uncooked) lasagna noodles, over the meat sauce (over lapping the noodles just a bit).
7. Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
8. Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
9. Top with the remaining meat sauce.
10. Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
11. Cover, and cook on low setting (NO. 3) for 4 hours.