Friday, February 12, 2010

Slow Cooker Lasagna

  • 4 lb. ground chuck
  • 4 (28 z.) jars spaghetti sauce
  • 32 lasagna noodles
  • 3 (15 oz. ) cottage cheese
  • 4 tsp. dried Italian seasoning
  • 1 1/3 cups water
  • 4 (4 oz.) cans of mushrooms
  • 6 cups shredded part-skim mozzarella cheese
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meant and water in bowl. Layer thinly in bottom of lightly greased 5 quart electric slow-cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese and mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover and cook on high setting for 1 hour; reduce heat and cook on low setting for 5 hours. Can do ahead and store in fridge. Yields 16 servings.

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