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Slow-Cooker Lasagna

Oxmoor House
Yield Serves 6 to 8
Use a mixture of ground beef and ground Italian sausage if you like.


  • 1 pound ground beef
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 29-oz. can tomato sauce
  • 6-oz. can tomato paste
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 16-oz. pkg. shredded mozzarella cheese
  • 16-oz. container cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 10 lasagna noodles, uncooked

How to Make It

  1. Brown beef, onion and garlic in a large skillet; drain. Add tomato sauce, tomato paste, water, salt and oregano; set aside. In a medium bowl, stir together cheeses. Layer 1/3 meat sauce, 1/2 uncooked lasagna noodles (broken to fit slow cooker) and 1/2 cheese mixture in a slow cooker. Repeat layers, finishing with meat sauce. Cover and cook on low setting for 4 to 5 hours.

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