This delicious tasting lasagna was prepared in a 6-quart (rectangular) West Bend Slow-Cooker, that comes with a heating plate and 5 heat settings for cooking foods.
Cindi's Slow-Cooker Lasagna
1 lb. ground beef
1 medium onion, finely chopped
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon Mrs. Dash Salt-Free Table Blend Seasoning
1/8 teaspoon ground black pepper
3-1/4 cups Hunts Traditional Style Pasta Sauce
1 (6 oz.) can tomato paste
1-1/2 cups small curd cottage cheese
1/3 cup sour cream
1/2 cup Kraft® Grated Parmesan Cheese
2 cups shredded mozzarella cheese (reserving 1/2 cup)
9 lasagna noodles uncooked
In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.
In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick.)
Grease the inside of a 6-quart rectangular slow-cooker.
Spoon 1/4 of the meat sauce in the bottom of the slow-cooker.
Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit).
Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
Top with the remaining meat sauce.
Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
Cover, and cook on low setting (NO. 3) for 4 hours.
Yields: 6 to 8 servings (Depending on size of portions.)