"The belly rules the mind."--Spanish Proverb

SLOW-COOKER LASAGNA Recipe

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This recipe for SLOW-COOKER LASAGNA, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gina Correll
Added: Monday, June 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 LB LEAN GROUND BEEF
1 LARGE ONION, CHOPPED
2 CLOVES GARLIC, MINCED
1 (29 OZ) CAN TOMATO SAUCE
1 CUP WATER
1 (6 OZ) CAN TOMATO PASTE
1 TSP SALT
1 DRIED OREGANO
8 OZ LASAGNA NOODLES
4 CUPS SHREDDED MOZZARELLA CHEESE
1 1/2 CUPS COTTAGE CHEESE
1/2 CUP GRATED PARMESAN CHEESE

Directions:
Directions:
1...COMBINE GROUND BEEF, ONION, AND GARLIC IN A
LARGE SKILLET. COOK OVER MEDIUM-HIGH HEAT
UNTIL GROUND BEEF IS BROWNED AND CRUMBLY,
ABOUT 8 MINUTES; DRAIN.
2...ADD TOMATO SAUCE, WATER, TOMATO PASTE, SALT
AND OREGANO AND MIX WELL.
3...SPOON ONE-FOURTH OF THE GROUND BEEF
MIXTURE INTO A 5-QUART SLOW COOKER. LAYER
ONE-THIRD OF THE NOODLES OVER THE GROUND
BEEF TEXTURE, BREAKING THE NOODLES AS NEEDED.
4...COMBINE MOZZARELLA, COTTAGE CHEESE AND
PARMESAN IN A MEDIUM BOWL AND MIX WELL.
5...LAYER ONE-THIRD OF THE MOZZARELLA MIXTURE
OVER THE NOODLE AND MOZZARELLA LAYERS TWICE.
COOK, COVERED, ON LOW UNTIL THE NOODLES ARE
TENDER ABOUT 4 TO 5 HOURS.

Number Of Servings:
Number Of Servings:
6

 

 

 

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