Crock Pot Lasagna

pictures from my phone - not the best quality.

Needing to make a quick meal (hockey game night) that was tasty, filling and could cook all day I was off in search of a recipe to fit that bill.

I found this one and it did receive two thumbs up to give it a whirl (always a plus).

Fast and easy to assemble and best of all it needed no extra attention while cooking.

The recipe called for no-cook lasagna noodles but I just used regular lasagna noodles without a problem.

This created one tasty lasagna that left NO leftovers in this house. *woot!*

The guys just went to town on it and told that I could make it anytime I wanted too.

This one is a keeper for sure!



original recipe

* Exported from MasterCook *

Crock Pot Lasagna

Recipe By :Lisa Micheletti
Serving Size : 6 Preparation Time :0:25
Categories : Main Meal -Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 large onion -- chopped
2 medium garlic cloves -- minced
29 ounces tomato sauce
1 cup water
6 ounces tomato paste
1 teaspoon salt
1 teaspoon dried oregano
8 ounces lasagna noodle
16 ounces part skim milk mozzarella cheese
12 ounces cottage cheese, 4% fat
1/2 cup Parmesan cheese -- grated

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

Source:
"Taste of Home.com"
Copyright:
"2010"
Yield:
"6 "
Start to Finish Time:
"0:04"
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NOTES :

• Tasty and you will never know that cottage cheese was used in this lasagna.
• I did not use the tomato paste, added only 1/2 the water in the recipe and it turned out nicely.