Cindi's Slow-cooker Lasagna

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 7
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon mrs. dash sodium-free seasoning (table blend)
• ground black pepper, sprinkle on desired amount
• 1 (26 1/2 ounce) can hunts traditional style spaghetti sauce
• 1 (6 ounce) can tomato paste
• 1 (12 ounce) container cottage cheese
• 1/3 cup sour cream
• 1/2 cup kraft® grated parmesan cheese
• 2 cups shredded mozzarella cheese (reserving 1/2 cup)
• 9 lasagna noodles (uncooked)

Recipe

• 1 in a 12-inch skillet, cook ground beef, onion, and garlic until meat is no longer pink; drain off fat.
• 2 add salt, mrs. dash, black pepper, spaghetti sauce and tomato paste; cook until heated through.
• 3 in a medium-size bowl, mix together cottage cheese, sour cream, parmesan cheese, and 1-1/2 cups shredded mozzarella cheese. (cheese mixture will be thick).
• 4 be sure to reserve 1/2 cup of the shredded mozzarella cheese, for sprinkling on top the final layer of meat sauce.
• 5 grease the inside of a 6-quart rectangular slow-cooker.
• 6 spoon 1/4 of the meat sauce in bottom of slow-cooker.
• 7 arrange 3 (uncooked) lasagna noodles, over meat sauce (over lapping just a bit).
• 8 spoon 1/3 of cheese mixture, over the uncooked lasagna noodles.
• 9 repeat layers twice, with meat sauce, noodles, and cheese mixture.
• 10 top with remaining meat sauce.
• 11 sprinkle reserved 1/2 cup shredded mozzarella cheese on top.
• 12 cover, and cook on low setting (no. 3) for 4 to 4-1/2 hours.
• 13 note: i cooked this lasagna in a west bend 6-quart rectangular slow-cooker (that comes with a heating plate).