Slow-Cooker Lasagna

By Addie

Lasagna made in Grandma's newfangled slow cooker was as good as the old-fashioned way.

Ingredients

• 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, uncooked
• 4 cups shredded mozzarella cheese
• 1 1/2 cups cottage cheese
• 1/2 cup grated Parmesan cheese

Preparation

Step 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.


Add tomato sauce, water, tomato paste, salt and oregano and mix well.


Spoon one-fourth of the ground beef mixture into a 5-quart slow cooker. Layer one-third of the uncooked noodles over the ground beef mixture, breaking the noodles as needed.


Combine mozzarella, cottage cheese and Parmesan in a medium bowl and mix well.


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.