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Slow Cooker Lasagna Recipe

A non-layering crock pot lasagna. I use spinach and/or whole wheat lasagna noodles to make it healthier These are regular lasagna noodles, not the "no boil" ones.

8 lasagna noodles, broken into bite size pieces
3 qrts boiling water
2 tsp cooking oil (optional)
2 tsp salt

1-1/2 lbs lean ground beef

3/4 c finely chopped onion
2 x 14 oz cans of canned tomatoes, with juice, broken up
5-1/2 oz tomator paste
1 c creamed cottage cheese
2 c grated mozzarella cheese
2 tsp sugar
1 tsp parsley flakes (or 1 tbsp chopped parsley)
1/2 tsp dried whole oregano (although I have always used ground oregeno)
1/4 tsp garlic powder
1/4 tsp dried basil
1-1/4 tsp salt (although I never have added salt to this recipe)
1/2 tsp pepper

Cook lasagna noodle pieces in boiling water, cooking oil and salt in pot for 14 to 16 mins. Drain

Fry ground beef in frying pan until browned, then drain. Add to slow cooker.

Add remaining ingredients, stirring well. Add lasagna noodle pieces and stir, then cover. Cook on Low 7-9 hours or on High 3-1/2 to 4-1/2 hours.

 



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