CINDI'S SLOW COOKER LASAGNA

Cindi's Slow Cooker Lasagna image

Provided by Cindi Bauer

Categories Beef

Time 4h40m

Number Of Ingredients 13

1 lb ground beef
1 medium size onion, finely chopped
2 tsp minced garlic (i used minced garlic from a jar.)
1/2 tsp salt
ground black pepper, sprinkle on desired amount
24 oz jar prego roasted garlic & herb italian sauce
2 Tbsp of water (i use this to rinsed out the jar of prego italian sauce.)
1 (6 oz.) can(s) tomato paste
12 oz small curd cottage cheese (which has 4% milk fat)
1/3 c sour cream
1/2 c kraft grated parmesan cheese
2 c shredded mozzarella cheese (reserve a 1/2 cup)
9 Lasagna noodles (uncooked)

Steps:

1. In a 12-inch skillet, cook the ground beef, onion, and garlic, until the meat is no longer pink; drain off the fat.
2. Now add the salt, Mrs. Dash Salt Free Seasoning, black pepper, spaghetti sauce and tomato paste. (After I added the spaghetti sauce, I then put 2 Tablespoons of water inside the empty jar. Placed the lid back on the jar, then shook it up a bit, before adding it back to the skillet.) Cook until heated through.
3. In a medium size bowl, mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups of shredded mozzarella cheese. Cheese mixture will be thick.
4. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, to sprinkling on top the final layer of meat sauce.
5. Grease the inside of a 6-quart rectangular slow cooker. (I used a cooking spray to coat the inside of the slow cooker.)
6. Spoon 1/4 of the meat sauce in the bottom of a slow cooker.
7. Arrange 3 (uncooked) lasagna noodles over the meat sauce.
8. Spoon 1/3 of the cheese mixture over the uncooked Lasagna noodles.
9. Repeat layers twice, with meat sauce, Lasagna noodles, and the cheese mixture.
10. Top with remaining meat sauce.
11. Sprinkle the reserved 1/2 cup of shredded mozzarella cheese on top.
12. Cover, and cook on low setting (Number 3) for 4 hours.
13. Let the Lasagna sit while it's still in the slow cooker, for 15 minutes, before slicing, and serving onto your plate.
14. Yields: 8 servings.