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Slow Cooker Lasagna

Slow Cooker Lasagna
Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. Because it's so easy to assemble, it's great for workdays as well as weekends. We like it accompanied by Parmesan bread or garlic cheese toast. —Lisa Micheletti Collierville, Tennessee
6 ServingsPrep: 25 min. Cook: 4 hours

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 part-skim mozzarella cheese
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1/2 cup grated Parmesan cheese

Directions

  • In a skillet, cook beef and onion over medium heat until meat is no
  • longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the
  • tomato sauce, water, tomato paste, salt and oregano.
  • 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.
© Taste of Home 2013

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Slow Cooker Lasagna (continued)

Nutrition Facts: 1 serving (1 slice) equals 482 calories, 20 g fat (11 g saturated fat), 84 mg cholesterol, 1,317 mg sodium, 36 g carbohydrate, 4 g fiber, 38 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013