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August 2, 2011
Slow-Cooker Lasagna
Homestyle Pasta
Prep time:
19 minutesslow-cooker time:
4 to 5 hours“Lasagna made in Grandma's newfangled slow cooker was as good as the old-fashioned way.”
Ingredients
Serves 6
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (29-ounce) can tomato sauce
- 1 cup water
- 1 (6-ounce) can tomato paste
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 8 ounces lasagna noodles
- 4 cups shredded mozzarella cheese
- 1 1/2 cups cottage cheese
- 1/2 cup grated Parmesan cheese
Directions
1
Combine ground beef, onion and garlic in a large skillet. Cook over medium-high heat until ground beef is browned and crumbly, about 8 minutes; drain.
2
Add tomato sauce, water, tomato paste, salt and oregano and mix well.
3
Spoon one-fourth of the ground beef mixture into a 5-quart slow cooker. Layer one-third of the noodles over the ground beef mixture, breaking the noodles as needed.
4
Combine mozzarella, cottage cheese and Parmesan in a medium bowl and mix well.
5
Layer one-third of the mozzarella mixture over the noodle layer. Repeat noodle and mozzarella layers twice. Top with the remaining ground beef mixture. Cook, covered, on LOW until the noodles are tender, about 4 to 5 hours.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Ground beef varies in its moisture content, and Grandma noticed that occasionally the lasagna was still soupy after cooking. When that happened, she just uncovered the slow cooker and let the mixture cook for 30 minutes longer, which allowed some of the moisture to evaporate.
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