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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 6 |
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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 Ingredients:
1 pound ground turkey or 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 part-skim mozzarella cheese |
1-1/2 cups (12 ounces) 4% cottage cheese |
1/2 cup grated parmesan cheese |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano.
2. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the 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.
3. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.
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