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Crockpot Lasagna Recipe
1 lb ground beef
1 large onion, chopped
2 garlic gloves, minced
1 can (29 oz)tomato sauce
1 cp water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1 package (8oz) no-cook lasagna noodles
4 cps (16 oz) shredded mozzarella cheese
1 1/2 cps (12 oz) small-curd cottage cheese
1/2 cp grated Parmesan cheese
In a skillet, cook beef, onion and garlic over med. heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix
well. 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. Cover and cook on low for 4-5 hours or until
noodles are tender. Yield: 6-8 servings.
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