Tuesday, July 7, 2009

Crockpot Lasagna

12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1 teaspoon Italian seasoning
1 jar(28 ounces) spaghetti sauce
1/4 cup water
16 ounces cottage cheese
2 cups mozzarella cheese, grated

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 the cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat for 4-5 hours. Do not cook more than 5 hours.Makes 6-8 servings. Serve with salad and garlic bread.


Submitted to: 
Crockpot Wednesday
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Cooking Thursday