Ingredients
Equipment
Method
- In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned. Drain any excess fat.
- Stir in the minced garlic, tomato sauce, tomato paste, salt, and dried oregano. Simmer this meat sauce for about 10 minutes, stirring occasionally.
- In a separate bowl, combine the mozzarella cheese, cottage cheese, and Parmesan cheese.
- Begin layering the lasagna in your slow cooker. Start with a thin layer of meat sauce on the bottom. Follow this with a layer of lasagna noodles, then a layer of the cheese mixture.
- Repeat the layers: meat sauce, noodles, cheese mixture. Continue until you have used all the ingredients, ending with a final layer of meat sauce on top.
- Cover the slow cooker and cook on low for 4 hours or on high for 2 hours. The lasagna is done when the noodles are tender.
- Let the lasagna rest for about 15 minutes before slicing and serving. This helps the layers set.
Notes
If you are following a keto diet, substitute the traditional lasagna noodles with thinly sliced zucchini or eggplant to keep the meal low-carb.
