Slow Cooker Lasagne

This is the best lasagne recipe I’ve ever had and would highly recommend it to everyone.  It’s very easy to make using no-cook lasagna noodles.  We like it accompanied with either Parmesan bread or garlic cheese toast.

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 mozzarella cheese
  • 1-1/2 cups (12 ounces) small-curd cottage cheese
  • 1/2 cup grated Parmesan cheese
  1. 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.
  2. 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 the noodles.  Repeat layers twice.  Top with remaining meat sauce.  Cover and cook on low for 4-5 hours or until noodles are tender.

Optional:  Instead of using an onion, I use McCormick’s chopped onions and if I don’t have any garlic cloves handy, I will use McCormick’s garlic salt or powder.  The recipe calls for the meat sauce to be the top layer and usually if I have any of the cheese mixture left over, I will sprinkle it on top of the meat sauce.

Author: Vikki

Thanks for stopping by and visiting my little space where I post recipes, family adventures, photography and living simple. I hope you stay a while and come back to see me.

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