Normally, we make a quick stove-top lasagna that is delicious, but I considered trying this in the slow cooker instead. I’ve seen a few recipes of this nature in Taste of Home, which I get every month from Grandma:

• 1 lb. ground beef (~ 500g)
• 1  onion, chopped
• 2 cloves garlic, minced
• 1 jar pasta sauce (16 oz)
• 1 tsp each: dried oregano and basil
• box of oven ready lasagna noodles (8 oz.)
• 4 c  mozzarella cheese, shredded  (16 oz.)
• 1½  cup cottage cheese (12 oz.)
• ½  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 and oregano; mix well.
2. Spread ¼ of the meat sauce in an ungreased slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary).
3. Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and pour 1 cup water around the edges.
4. Cover and cook on low for 4-5 hours or until noodles are tender. Serves: 6-8

Note to self: The traditional oven timing is 30 min covered at 350F plus 25 min uncovered but the noodles along the edge are usually crispy.

Tags: casserole

This entry was posted on Tuesday, November 17th, 2009 at 8:30 am and is filed under Cow. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.