1 lb. ground beef
1 large onion, chopped
2 garlic gloves, minced
1 can (29 oz.) tomato sauce
1 c. water
1 can (6 oz.) tomato paste
1 t. salt
1 t. dried oregano
1 pkg. (8 oz.) no-cook lasagna noodles
4 c. (16 oz.) shredded Mozzarella cheese
1 1/2 c. (12 oz.) small-curd cottage cheese
1/2 c. 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 and mix well. Spread 1/4 of the meat sauce into an ungreased (5 quart) slow cooker (Crock Pot). Arrange 1/3 of the noodles over the sauce (you can break the noodles if necessary). Combine the cheeses and spoon 1/3 of the mixture over the noodles. Repeat the layers twice. Top with the remaining meat sauce. Cover and cook lasagna on the low setting for 4-5 hours or until noodles are tender.
(yield: 6-8 servings)
Crock Pot Lasagna recipe is published in our April, 2001 Menu Minder.