Ingredients:
- 1 lb. lean ground beef
- 1/2 cup chopped onion
- 1 small clove garlic, minced
- 2 cans (15 ounces each) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 to 1 1/2 teaspoon salt
- 1 teaspoon dried leaf oregano, crumbled
- 1/2 teaspoon dried leaf basil
- 12 oz. carton cottage cheese
- 1/4 to 1/2 cup grated Parmesan cheese
- 12 oz. lasagna noodles, uncooked, broken into small pieces
- 8 to 12 oz. shredded mozzarella cheese
Preparation:
Brown ground beef and onion in skillet; drain off excess fat. Add garlic, tomato sauce, tomato paste, salt and oregano and basil. Cook long enough to heat thoroughly.Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of broken lasagna noodles and top with a layer of the cheeses. Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 6 to 8 hours.
10 Servings
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