Slow Cooker Lasagna
Super easy lasagna, hot from the slow cooker.
- 1 pound lean ground beef
- 1 onion chopped
- 2 teaspoons minced garlic
- 1 29 ounce can tomato sauce
- 1 6 ounce can tomato paste
- 1 ½ teaspoons salt
- 1 teaspoon dried oregano
- 1 12 ounce package lasagna noodles
- 12 ounces cottage cheese
- ½ cup grated Parmesan cheese
- 16 ounces shredded mozzarella cheese
Cook the beef, onion, and garlic in a big skillet over medium heat until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir it all together until well incorporated. Keep cooking until everything's heated through.
In a big bowl, mix the cottage cheese, grated Parmesan, and shredded mozzarella.
Spoon a layer of the meat mix onto the bottom of the slow cooker pot. Add a double layer of the uncooked lasagna noodles. It's okay to break the noodles up if you need them to fit in the cooker's pot. Top the noodles with a portion of the cheese mixture. Keep making layers in that order until all the ingredients have been used.
Put the cover on an cook on low for 4 to 6 hours.