cindi's slow-cooker lasagna

How To Make cindi's slow-cooker lasagna

• 1

  In a 12-inch skillet, cook the ground beef, onion, and garlic, until the meat is no longer pink; drain off the fat.
• 2

  Now add the salt, Mrs. Dash Salt Free Seasoning, black pepper, spaghetti sauce and tomato paste. (After I added the spaghetti sauce, I then put 2 Tablespoons of water inside the empty jar. Placed the lid back on the jar, then shook it up a bit, before adding it back to the skillet.) Cook until heated through.
• 3

  In a medium size bowl, mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups of shredded mozzarella cheese. Cheese mixture will be thick.
• 4

  Be sure to reserve 1/2 cup of the shredded mozzarella cheese, to sprinkling on top the final layer of meat sauce.
• 5

  Grease the inside of a 6-quart rectangular slow cooker. (I used a cooking spray to coat the inside of the slow cooker.)
• 6

  Spoon 1/4 of the meat sauce in the bottom of a slow cooker.
• 7

  Arrange 3 (uncooked) lasagna noodles over the meat sauce.
• 8

  Spoon 1/3 of the cheese mixture over the uncooked Lasagna noodles.
• 9

  Repeat layers twice, with meat sauce, Lasagna noodles, and the cheese mixture.
• 10

  Top with remaining meat sauce.
• 11

  Sprinkle the reserved 1/2 cup of shredded mozzarella cheese on top.
• 12

  Cover, and cook on low setting (Number 3) for 4 hours.
• 13

  Let the Lasagna sit while it's still in the slow cooker, for 15 minutes, before slicing, and serving onto your plate.
• 14

  Yields: 8 servings.
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