Post by Domestic Goddess on Oct 12, 2005 5:20:55 GMT 10
Cindi's Slow Cooker Lasagna
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1 pound ground beef
1 medium onion, finely chopped
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon Mrs. Dash Salt Free Seasoning (Table Blend)
ground black pepper, sprinkle on desired amount
1-(26.5-oz.) can Hunt's Traditional Style Spaghetti Sauce
1 (6-oz.) can tomato paste
1 (12-oz.) container cottage cheese
1/3 cup sour cream
1/2 cup Kraft Grated Parmesan Cheese
2 cups shredded mozzarella cheese (reserving 1/2 cup)
9 lasagna noodles (uncooked)
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1.) In a 12-inch skillet, cook ground beef, onion, and garlic until meat is no longer pink; drain off fat.
2.) Add salt, Mrs. Dash Salt Free Seasoning, black pepper, spaghetti sauce and tomato paste.
3.) Cook until heated through.
4.) In a medium-size bowl, mix together the cottage cheese, sour cream, parmesan cheese, and 1-1/2 cups shredded mozzarella cheese. Cheese mixture will be thick. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, for sprinkling on top of the final layer of meat sauce.
5.) Grease the inside of a 6-quart rectangular slow cooker.
6.) Spoon 1/4 of the meat sauce in bottom of slow cooker.
7.) Arrange 3 (uncooked) lasagna noodles, over meat sauce (over lapping just a bit).
8.) Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
9.) Repeat layers twice, with the meat sauce, noodles, and cheese mixture.
10.) Top with remaining meat sauce.
11.) Sprinkle reserved 1/2 cup shredded mozzarella cheese on top.
12.) Cover, and cook on low setting (or NO. 3) for 6 hours.
13.) Yields: 8 to 10 servings.
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www.justapinch.com/recipes/main-course/beef/cindis-slow-cooker-lasagna.html
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1 pound ground beef
1 medium onion, finely chopped
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon Mrs. Dash Salt Free Seasoning (Table Blend)
ground black pepper, sprinkle on desired amount
1-(26.5-oz.) can Hunt's Traditional Style Spaghetti Sauce
1 (6-oz.) can tomato paste
1 (12-oz.) container cottage cheese
1/3 cup sour cream
1/2 cup Kraft Grated Parmesan Cheese
2 cups shredded mozzarella cheese (reserving 1/2 cup)
9 lasagna noodles (uncooked)
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1.) In a 12-inch skillet, cook ground beef, onion, and garlic until meat is no longer pink; drain off fat.
2.) Add salt, Mrs. Dash Salt Free Seasoning, black pepper, spaghetti sauce and tomato paste.
3.) Cook until heated through.
4.) In a medium-size bowl, mix together the cottage cheese, sour cream, parmesan cheese, and 1-1/2 cups shredded mozzarella cheese. Cheese mixture will be thick. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, for sprinkling on top of the final layer of meat sauce.
5.) Grease the inside of a 6-quart rectangular slow cooker.
6.) Spoon 1/4 of the meat sauce in bottom of slow cooker.
7.) Arrange 3 (uncooked) lasagna noodles, over meat sauce (over lapping just a bit).
8.) Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
9.) Repeat layers twice, with the meat sauce, noodles, and cheese mixture.
10.) Top with remaining meat sauce.
11.) Sprinkle reserved 1/2 cup shredded mozzarella cheese on top.
12.) Cover, and cook on low setting (or NO. 3) for 6 hours.
13.) Yields: 8 to 10 servings.
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