This recipe comes from one of my most favorite and useful cookbooks, 101 Things To Do With A Slow Cooker. Not only is this lasagna delicious, but it's really quick and easy to make. I usually make it on Sundays before church, and then it's ready by the time we get home. Another thing I do is brown the meat and shred the cheese the night before, making assembly even faster!
12 lasagna noodles, uncooked
1 lb. ground beef, cooked and drained
1 tsp. Italian seasoning
1 jar spaghetti sauce
1/4 cup water
1 carton (16 oz.) cottage cheese
2 cups mozzarella cheese, grated (* I usually do 1/2 mozzarella and 1/2 cheddar)
1 lb. ground beef, cooked and drained
1 tsp. Italian seasoning
1 jar spaghetti sauce
1/4 cup water
1 carton (16 oz.) cottage cheese
2 cups mozzarella cheese, grated (* I usually do 1/2 mozzarella and 1/2 cheddar)
Break noodles in half. Place half of the noodles in bottom of greased show cooker. Stir Italian seasoning into meat and spread half over noodles already in slow cooker. Then layer 1/2 of the sauce and water, 1/2 of the cottage cheese, and 1/2 of the mozzarella cheese over the beef. Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.
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