Slow Cooker Lasagna

By prairiemama

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

Photo: Taste of Home

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

Preparation

Step 1

1. In a skillet, cook beef and onion over medium heat
until meat is no longer pink.
2. Add garlic; cook 1 minute longer. Drain.
3. Stir in the tomato sauce, water, tomato paste, salt
and oregano.
4. Spread a fourth of the meat sauce in an ungreased
5-qt. slow cooker.
5. Arrange a third of the noodles over sauce (break the
noodles if necessary).
6. Combine the cheeses; spoon a third of the mixture
over noodles. Repeat layers twice. Top with
remaining meat sauce.
7. Cover and cook on low for 4-5 hours or until
noodles are tender.