Crock Pot Lasagna
By robynwatson
Rate this recipe
4/5
(4 Votes)
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Ingredients
- 1lb ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (29 oz) tomato sauce
- 1 cup water
- 1 can (6 oz) tomato paste
- 1 tsp salt
- 1 tsp dried oregano
- 1 pkg no-cook lasagna noodles
- 4 cups shredded mozzarella cheese
- 1 1/2 cups small-curd cottage cheese
- 1 1/2 cups grated Parmesan cheese
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a frying pan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
Step 2
Add tomato sauce, water, tomato paste, salt and oregano; mix well.
Step 3
Spread 1/4 of the meat sauce in an ungreased 5 quart slow cooker.
Step 4
Arrange 1/3 of the noodles over sauce (break the noodles). Combine the cheeses. Repeat the layers twice. Top with remaining meat sauce.
Step 5
Cover and cookover low 4-5 hours or until noodles are tender.
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