Slow Cooker Lasagna

1 lb ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 oz) can tomato sauce
1 (6 oz) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 oz) pkg lasagna noodles
1/2 cup grated Parmesan cheese
16 oz shredded mozzarella cheese

In a large skillet over medium heat, cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.

In a large bowl, mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into the slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and the cheese until all the ingredients are used.

Cover and cook on low for 6 to 8 hours.


Thunder Group Mixing Bowl, 20-Quart

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