Slow Cooker Lasagna

Here's a fabulous lasagna recipe that my family just LOVES. If you don't have the 5 quart slow cooker called for in the recipe, you can still make this in a smaller 3 quart slow cooker. The difference is this...if you use the smaller slow cooker you will get a very deep, 3 layered, cheesy lasagna, but it will be impossible to scoop out in perfect layers... everything will just meld together as you spoon it out. Don't let that bug you though, it will still be full of tomatoe-y, cheesy goodness! In contrast, if you use the larger 5 quart slow cooker, you will get a traditional 3 layer lasagna that will cut and plate just as if you had cooked it in a pan in your oven.

This recipe is from Taste of Home's 2001 Quick Cooking Recipes Annual Edition. It was submitted by Lisa Micheletti.

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

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. Spread a fourth of the meat sauce in an ungreased 5 quart 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 hoursor until noodles are tender.

I serve this with either fresh, buttered bread or garlic cheese toast. A green salad is also a great addition...especially if you're like me and can easily gain 1/2 pound per luscious mouthful of lasagna!

Happy Eating!