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Crockpot Lasagna

I think this originally came from Taste of Home.

INGREDIENTS
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (29 ounces) tomato sauce
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 package (8 ounces) no-cook lasagna noodles
  • 4 cups (16 ounces) shredded mozzarella cheese
  • 1-1/2 cups (12 ounces) small-curd cottage cheese
  • 1/2 cup grated Parmesan cheese

DIRECTIONS

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of he noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

Yield: 6-8 servings.

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