Slow Cooker Lasagna Recipe
- 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
- 1. 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.
- 2. 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 to fit if necessary). Combine cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
- 3. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.
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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.