These days, I'm all about easy dinner recipes. I have a feeling after the baby comes, I'm going to be even more into easy recipes. So I found this one in an old Quick Cooking magazine, and tried it out. Turned out pretty good, if I do say so myself. And Jay liked it, too, which is always a bonus. The only thing I would change is to add some Italian spices, in addition to the oregano. Enjoy!
Slow
Cooker Lasagna
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 1/3 cups (12 ounces)
small-curd cottage cheese
- 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, 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. Yield: 6-8 servings.
