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This recipe for CROCK POT LASAGNA, by , is from KOOKING IN KAREN'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Lammey



1lb ground beef
1medium onion, chopped
2garlic cloves, minced
1(29 ounce) can tomato sauce
1cup water
1(6 ounce) can tomato paste
1teaspoon salt
1teaspoon dried oregano
8ounces lasagna noodles, uncooked
4cups mozzarella cheese, shredded
1 1⁄2cups small curd cottage cheese
1⁄2cup parmesan cheese, grated
4-5 hours


1. Brown beef, add onion and garlic - cook until onion is softened.
2. Stir in tomato sauce, water, tomato paste, salt and oregano - mix well.
3. Spread one fourth of the meat sauce in an ungreased slow cooker. Arrange one third of the noodles over the sauce.
4. Combine the cheeses.
5. Spoon one third of the cheese mixture over the noodles.
6. Repeat layers twice.
7. Top with remaining meat sauce.
8. Cover and cook on low 4 to 5 hours




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