Slow-cooker
lasagna

Featured in: "Waiting Season"

Brown beef in skillet, adding onion if you like. Drain well. Mix in Italian seasoning. Coat slow cooker with non-stick spray. Dump in half of the beef mixture and pour in half of the spaghetti sauce. Break half of the noodles to fit, and put those on top. Then spoon in half of the drained cottage cheese and top with half of the mozzarella. Repeat those steps. Cook on high for 1 hour, then turn down and cook for another 4 hours on low. To serve, cut into wedges with a serrated knife and spoon out the lasagna. Makes 5 to 6 servings.

1 pound lean ground beef

1 t. Italian seasoning

6-8 lasagna noodles (the no-boil variety)

1 jar spaghetti sauce (around 26 oz.)

16 oz. cottage cheese (drain off the liquid)

2 c. shredded mozzarella cheese

Who doesn’t love lasagna? Problem is, it can be a pain to make. This one-pot version has more liquid and won’t give you a plate of perfect layers, but it’s got all of the flavor and a fraction of the effort. Use whatever kind of spaghetti sauce you like. Be sure to drain the cottage cheese, or you’ll end up with a hearty soup instead. Want veggies? Add some mushrooms, chopped green pepper or fresh spinach with the ground beef.

 

 

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