Slow Cooker Lasagne

                                                                       

This is the best lasagne recipe I've ever had and would highly recommend it to everyone.  It's very easy to make using no-cook lasagna noodles.  We like it accompanied with either Parmesan bread or garlic cheese toast.

• 1 pound ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (29 ounces) tomato sauce
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 package (8 ounces) no-cook lasagna noodles
• 4 cups (16 ounces) shredded mozzarella cheese
• 1-1/2 cups (12 ounces) small-curd cottage cheese
• 1/2 cup grated Parmesan cheese

1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.  Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
2. 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 the noodles.  Repeat layers twice.  Top with remaining meat sauce.  Cover and cook on low for 4-5 hours or until noodles are tender.

 Optional:  Instead of using an onion, I use McCormick's chopped onions and if I don't have any garlic cloves handy, I will use McCormick's garlic salt or powder.  The recipe calls for the meat sauce to be the top layer and usually if I have any of the cheese mixture left over, I will sprinkle it on top of the meat sauce.