Cindi'S Slow-Cooker Lasagna - cooking recipe

Ingredients
    1 lb ground beef
    1 medium onion, finely chopped
    2 teaspoons minced garlic
    1/2 teaspoon salt
    1/2 teaspoon mrs. dash salt-free table blend seasoning
    1/8 teaspoon ground black pepper
    3 1/4 cups hunts traditional style pasta sauce
    1 (6 ounce) can tomato paste
    1 1/2 cups small curd cottage cheese
    1/3 cup sour cream
    1/2 cup Kraft® Grated Parmesan Cheese
    2 cups shredded mozzarella cheese (reserving 1/2 cup)
    9 lasagna noodles (uncooked)
Preparation
    In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
    Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.
    In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick).
    Grease the inside of a 6-quart rectangular slow-cooker.
    Spoon 1/4 of the meat sauce in the bottom of the slow-cooker.
    Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit).
    Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
    Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
    Top with the remaining meat sauce.
    Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
    Cover, and cook on low setting (NO. 3) for 4 hours.

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