From skillet to slow cooker, this twist on classic layered lasagna will delight your dinner guests with rich, robust flavors that make it well worth the wait.
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1-1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
16 ounces shredded mozzarella cheese
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well combined. Cook until heated through.
In a large bowl mix together the mozzarella cheese, cottage cheese, and Parmesan cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. (Break to fit noodles into slow cooker.) Top noodles with a portion of the cheese mixture. Repeat the layering of meat mixture, noodles, and cheese mixture until all the ingredients are used.
Cover and cook on low heat in slow cooker for 6 to 8 hours.
Amount Per Serving
total fat: 20.7g