Cindi's Slow-Cooker Lasagna

READY IN: 4hrs




  • 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 the 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.