Slow Cooker Lasagna
Y’all. It is moving week over here. It has been hectic and busy. We move Saturday, but 80% of our stuff is packed. I am super proud of myself because even in all of this craziness, we have had homemade meals every night thanks to our freezer meal stash and trusty crock pot.
I DID want to make a couple of new recipes this week so I would have something to share with you guys, though. We had a hankering for lasagna and I realized as much as I use my slow cooker, I had never made lasagna in it. So I gave it a whirl and while mine turned out looking nothing like the pic from the original, I was pleasantly surprised! So easy and good! Definitely making this one again!
Slow Cooker Lasagna (recipe source)
1 lb ground beef
1 onion diced
3-4 cloves minced garlic
1 29 oz can tomato sauce
1 6 oz can tomato paste
1 cup water
1 tsp salt
1 tsp oregano
8 oz no boil lasagna noodles
4 cups shredded mozzarella cheese
1.5 cups cottage cheese
1/2 cup grated Parmesan cheese
additional mozzarella for the top
In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano.
Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the cheese mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
Cover and cook on low for 4 hours. Turn off heat and top with additional mozzarella cheese and cover for 20 minutes, to allow cheese to melt and lasagna to set some before slicing. Enjoy!