spices and herbs to taste - oregano, rosemary, marjoram, etc (use your discretion for Italian herbs)
1 fresh Tomato, chopped
1 Green Pepper, chopped
2 Garlic Cloves (can use more if desired)
1 large Onion, chopped
Lasagna Noodles - uncooked
Salt and Pepper
1 tub Cottage Cheese (large tub)
1 C Mozza cheese (or more if preferred)
1/2 C Parmasean
Instructions
Cook the meat, green pepper, spices, tomato, onion, garlic together. Add the Tomato Sauce and paste, and cook for 10 minutes. Add salt and pepper to taste. If sauce seems thick, add water to thin out a bit. The noodles will cook in this extra liquid, so make thin like a spaghetti sauce.
Mix the cheeses together in a separate bowl, and then layer the meat mixture, noodles (double layer the noodles) and cheese mixture. Continue until you have run out of ingredients, making sure to end with the cheese mixture on very top.
Place lid on top, and turn to medium low on slow cooker. Leave to cook for 6-8 hours. Do not remove lid to check on it!! The slow cooker needs to maintain a steady temperature to cook, and removing lid allows this heat to escape. When it is done, the noodles will be cooked through, getting flavor from the meat mixture and the cheese mixtures and the cheeses will have melted down into the lasagna.
Originally Submitted
1/6/2011
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