Source: Taste of Home's Quick Cooking Magazine, Jan/Feb 2000
http://www.sangotn.com/cookbook/crockpot/lasagna.html
| 1 | lb. | ground beef |
| 1 | lg. | onion, chopped |
| 2 | cloves | garlic, minced |
| 1 | can | tomato sauce (29 oz.) |
| 1 | c. | water |
| 1 | can | tomato paste (6 oz.) |
| 1 | tsp. | salt |
| 1 | tsp. | dried oregano |
| 1 | pkg. | no-cook lasagna noodles (8 oz.) |
| 4 | c. | shredded mozzarella cheese (16 oz.) |
| 11/2 | c. | small-curd cottage cheese (12 oz.) |
| 1/2 | c. | grated Parmesan cheese |
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-quart
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.
Yield: 6-8 servings.
