Slowcooker Lasagne

By EdieK

Tastes like lasagna but doesn't have the layers.

Ingredients

• 8 Lasagna noodles broken into bite-size pieces
• 3 qts. Boiling water
• 2 tsp Cooking oil (optional)
• 2 tsp Salt
• 1 1/2 lbs lean ground beef
• 3/4 cup finely chopped onion
• 2 x 14 oz Canned tomatoes, with juice, broken up
• 5 1/2 oz Tomato paste
• 1 Cup Creamed cottage cheese
• 2 Cups Grated mozzarella cheese
• 2 tsp Sugar
• 1 tsp Parsley flakes
• 1/2 tsp Dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp Dried sweet basil
• 1 1/4 tsp Salt
• 1/2 tsp Basil
• ( When I have fresh herbs, I use those. Adjust to your own taste. You may find that you don't need as much in a slow cooker)

Preparation

Step 1

Cook lasagna noodle pieces in boiling water, cooking oil and salt in large uncovered Dutch oven for 14 to 16 minutes until tender but firm. Drain.
Scramble-fry ground beef in non-stick frying pan until browned. Drain well. Turn into 3 1/2 quart slow cooker.
Add remaining 12 ingredients. Stir well. Add lasagna noodle pieces. Stir. Cover. Cook on low for 7-9 hours.