How to make Lasagna in the slow cooker

Slow Cooker Lasagna

Helen’s Lasagna
Makes 6-8 servings
Prep. Time: 20 minutes
Cooking Time:
4-5 hoursIdeal slow-cooker size: 6-qt.

1 lb. ground
1 medium onion, chopped
2 cloves garlic, minced
29-oz. can tomato
1 cup water
6-oz. can tomato paste
1 tsp. salt
1 tsp. dried
8-oz. pkg. lasagna noodles, uncooked
4 cups (16 oz.) shredded
mozzarella cheese
1 1/2 cups (12 oz.) small-curd cottage cheese1/2 cup grated
Parmesan cheese

Directions: Cook beef, onion, and garlic together in
saucepan until browned. Drain. Stir in tomato sauce, water, tomato paste, salt,
and oregano. Mix well. Spread one-fourth of meat sauce in ungreased slow cooker.
Arrange one-third of noodles over sauce. Combine the cheeses. Spoon one-third of
cheese mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
Cover. Cook on Low 4-5 hours.

Variation:For a fuller flavor, use 14-oz.
can tomato sauce instead of 6-oz. can tomato paste and water. Add 1/2 tsp.
garlic powder, 1 tsp. dried basil, and 1/4 tsp. pepper.


Hot Fudge Cake

1 cup packed brown sugar
1 cup flour
3 Tbs unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbs melted butter
1/2 tsp vanilla
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 2/3 cups boiling water

Mix together 1 cup brown sugar, flour, 3 Tbs cocoa, baking powder and salt. Stir in milk, butter and vanilla. Spread over the bottom of slow cooker. Mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker. Pour in boiling water. Do not stir. Cover and cook on high 2-3 hours, or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream.

Suggest a correction