Slow Cooker Lasagna

 

Taste of Home Magazine
Recipe Source
Servings: 6

 

 

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 Collierville, Tennessee

 

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 mozzarella cheese
1½ cups (12 ounces) small-curd cottage cheese
½ cup grated Parmesan cheese

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 5-qt. slow cooker.

  • Arrange a third of he noodles over sauce (break the noodles if necessary).

  • Combine the cheeses; 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.