* 1 lb. lean ground beef, cooked and drained
* 32 ounce jar of your favorite pasta sauce
* 16 ounces cottage cheese or ricotta cheese
* 1/2 box (4.5 ounces) no boil lasagna noodles, gently broken in half if needed
* 2 cloves garlic, minced
* 1/4 tsp. dried oregano
* 1/4 tsp. dried basil (** if your sauce already has oregano & basil, you can skip these if desired)
* 1/2 c. onion, finely minced
* 2 c. (8 ounces) Mozzarella cheese
* shredded Parmesan cheese, to taste
* olive oil or cooking spray, as needed
Grease the inside of your slow cooker with olive oil or cooking spray. Combine beef, sauce, spices, garlic & onion in a medium-sized bowl and mix well. Combine cheese, except for Parmesan, in a separate medium-sized bowl. In the slow cooker, start with the beef mixture (about 1/5 depending on the size of your cooker). Top with a layer of no boil noodles, then crumble on a thin layer of the cheese mixture (about 1/5). Repeat layers, ending with the beef layer on top. Sprinkle with Parmesan cheese. Cover & cook on low for 3-4 hrs. Serve with salad and garlic bread.
Grease the inside of your slow cooker with olive oil or cooking spray. Combine beef, sauce, spices, garlic & onion in a medium-sized bowl and mix well. Combine cheese, except for Parmesan, in a separate medium-sized bowl. In the slow cooker, start with the beef mixture (about 1/5 depending on the size of your cooker). Top with a layer of no boil noodles, then crumble on a thin layer of the cheese mixture (about 1/5). Repeat layers, ending with the beef layer on top. Sprinkle with Parmesan cheese. Cover & cook on low for 3-4 hrs. Serve with salad and garlic bread.
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