Helen’s Slow-Cooker Lasagna Bonnie Norman

Serves 6-8 Ideal size cooker 4 quart

1 lb. ground beef 1 teaspoon salt

1 medium onion, minced 1 teaspoon dried oregano

2 cloves garlic, minced 8 ounce pkg. lasagna noodles, uncooked

29 ounce tomato sauce 4 cups (16 oz) shredded mozzarella cheese

1 cup water1 ½ cups (12 oz) small curd cottage cheese

6 ounce can tomato paste ½ cup grated parmesan cheese 

1. Cook beef, onion, and garlic together in saucepan until brown, drain.
2. Stir in tomato sauce, water, tomato paste, salt and oregano.  Mix well.
3. Spread one-fourth of meat sauce in ungreased slow cooker.  Arrange one third of noodles over sauce.
4. Combine the cheeses.  Spoon one-third of mixture over noodles.  Repeat layers twice.  Top with remaining meat sauce.
5. Cover.  Cook on Low 4-5 hours.

Variation:

For a fuller flavor, use 14 oz. can tomato paste and water.  Add ½ teaspoon garlic powder, 1 teaspoon dried basil and ¼ teaspoon pepper.