Recipes

Lasagna is one of my family's favorite dishes. I love this recipe because we can enjoy this Italian favorite without the work of cooking the noodles ahead of time. Spend very little time cooking, and you can serve this rich and meaty lasagna with a salad and bread for a delicious, nutritious meal.

Rachel Yoder
Middlebury, IN

1 lb. ground beef
29-oz. can tomato sauce
8-oz. pkg. lasagna noodles, uncooked
4 cups shredded
mozzarella cheese
1½ cups cottage cheese

1. Spray the interior of the cooker with non-stick cooking spray.

2. Brown the ground beef in a large non-stick skillet. Drain off drippings.

3. Stir in tomato sauce. Mix well.

4. Spread one-fourth of the meat sauce on the bottom of the slow cooker.

5. Arrange one-third of the uncooked noodles over the sauce. (I usually break them up so they fit better.)

6. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles.

7. Repeat these layers twice.

8. Top with remaining sauce.

9. Cover and cook on Low 4 hours.

Variations:

1. Add 1 chopped onion to the ground beef in Step 2.

2. Add 1 tsp. salt to the tomato sauce and beef in Step 3.

3. Add ½ cup grated Parmesan cheese to the mozzarella and cottage cheeses in Step 6.

4. Add ½ cup additional shredded mozzarella cheese to the top of the lasagna 5 minutes before serving.

Excerpted from Fix It and Forget It 5 Ingredient Favorites
Copyright © 2006 by Phyllis Pellman Good. All rights reserved.