Check out this slow cooker lasagna recipe
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique: One of the consistent comments from readers is for quick or easy recipes. These days it seems that everyone has a full life of work and lifestyles of on-the-go activities. This recipe looks like a good recipe to prepare over the lunch hour and throw in the pot to have come supper time of an evening.
I like lasagna of all kinds. This one came out of the pot thick and hot and…. I haven’t met a lasagna dish that didn’t reheat well for leftover meals later.
As fall calving season is on us and the harvest will be on us soon this crock pot meal might be just the one you are looking for.
Slow Cooker Lasagna
The Easy Beef Cookbook
1 pound lean ground beef
1 teaspoon dried oregano
1 onion, chopped
1 (12 ounce) package lasagna noodles
2 teaspoons minced garlic
12 ounces cottage cheese
½ cup grated Parmesan cheese
1 (6 ounce) can tomato paste
16 ounces shredded mozzarella cheese
1 ½ teaspoons salt
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 incorporated. Cook until heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of meat mixture onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles. Break to fit noodles into slow cooker. Top the noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover and cook on LOW setting for 4-6 hours.