- 12 lasagna noodles, uncooked
- 1 lb ground beef, browned and drained
- 1 teaspoon Italian seasoning
- 1 jar (28 oz) spaghetti sauce
- 1/4 cup water
- 1 carton (16 oz) cottage cheese
- 2 cups mozzarella cheese, grated
Directions
Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.
Serve with Greek salad: greens, tomatoes, olives and feta cheese.
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