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Crock-Pot Lasagna
Nb persons: 6
Yield:
Preparation time: 25 minutes
Total time: 4-1/2 to 5-1/2 hours
Source: Quick Cooking
| From Quick Cooking Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. Because it's so easy to assemble, it's great for workdays as well as weekends. We like it accompanied by Parmesan bread or garlic cheese toast. —Lisa Micheletti Collierville, Tennessee INGREDIENTS | |
| 1 pound | ground beef |
| 1 large | onion, chopped |
| 2 | garlic cloves,, minced |
| 1 can (29 ounces) | tomato sauce |
| 1 cup | water |
| 1 can (6 ounces) | tomato paste |
| 1 teaspoon | salt |
| 1 teaspoon | dried oregano |
| 1 package (8 ounces) | no-cook lasagna noodles |
| 4 cups (16 ounces) | shredded part-skim mozzarella cheese |
| 1-1/2 cups (12 ounces) | 4% cottage cheese |
| 1/2 cup | grated Parmesan cheese |
DIRECTIONS
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
Cover and cook on low for 4-5 hours or until noodles are tender.
Nutrition Facts
* One serving: (1 slice) Calories: 482, Fat: 20g; Sodium 1317mg; Carbohydrates 36g; Fiber 4g; Protein 38g
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