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1113 - Crock Pot Lasagna #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1113 - Crock Pot Lasagna #

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
2 minced cloves garlic
1 - 29oz. jar tomato sauce
1 cup water
1 - 6oz. can hunt's tomato paste
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 - 8oz. box Barilla no boil lasagna noodles
16oz. shredded mozzarella cheese
1 - 12oz. small curd cottage cheese
1/2 cup fresh grated Parmesan cheese

In a bowl add cottage cheese, mozzarella cheese, and grated Parmesan
cheese--stir until mixed, then set aside. In a skillet over medium heat add
ground chuck, chopped onion, salt, pepper and garlic--cook and brown the
meat. Once meat is done, drain the meat mixture. Put drained meat back in
the skillet but NOT back on the stove--add tomato sauce, water, tomato
paste and oregano to the meat mixture--stir until mixed. In a 5 qt. crock pot
add 1/4 of the meat sauce. Place 1/3 of the lasagna noodles on top of the
sauce. Scoop 1/3 of the cheese mixture on top of the noodles. Keep layering
in the same order--you should end up with the last 1/4 of the meat sauce to
put on top. Cover the crockpot with the lid--cook on low heat for 4-5 hours or
until lasagna noodles are tender.


 

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