Slow Cooker Lasagna
Normally, we make a quick stove-top lasagna that is delicious, but I considered trying this in the slow cooker instead. I’ve seen a few recipes of this nature in Taste of Home, which I get every month from Grandma:
- 1 lb. ground beef (~ 500g)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jar pasta sauce (16 oz)
- 1 tsp each: dried oregano and basil
- box of oven ready lasagna noodles (8 oz.)
- 4 c mozzarella cheese, shredded (16 oz.)
- 1½ cup cottage cheese (12 oz.)
- ½ cup 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 and oregano; mix well.
- Spread ¼ of the meat sauce in an ungreased 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 and pour 1 cup water around the edges.
- Cover and cook on low for 4-5 hours or until noodles are tender. Serves: 6-8
Note to self: The traditional oven timing is 30 min covered at 350F plus 25 min uncovered but the noodles along the edge are usually crispy.
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