Slow Cooker Lasagna
Ingredients
1 pound lean ground beef
1 sweet onion, chopped
4 teaspoons minced garlic
1 jar pasta sauce
1 tomato paste (6 oz)
1-1/2 teaspoons salt (optional)
1 teaspoon dried oregano
1 tablespoon dried oregano
1 teaspoon dried basil
1 tablespoon dried basil
2 teaspoon Italian seasoning
1 (12 ounce) package lasagna noodles (any brand or type)
12 ounces cottage cheese or ricotta cheese (I use cottage cheese because I can’t do ricotta)
1/2 cup grated Parmesan cheese (use fresh if you have it available)
16 ounces shredded mozzarella cheese
Directions
In a large skillet over medium/high heat cook the ground beef, onion, garlic, 1 teaspoon dried oregano and 1 teaspoon dried basil until brown. Drain fat from meat.
Add the pasta sauce, tomato paste, salt, basil,oregano and Italian seasoning. 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 slow cooker.
Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover, and cook on LOW setting for 4 to 6 hours.
Note: If the beef mixture looks a little on the dry side you may need to add a little water to help with the lasagna noodles. It really depends on the brand of pasta sauce used. I don’t use tomato paste out of a can because it seems, to me anyway, to taste like the can. I use tomato paste in a tube and measure it out.
Equipment
Slow Cooker
Measuring spoons – Dry
Measuring cups – Wet and Dry
Large mixing bowl
Skillet
Knife
Cutting board
Cheese grater