• Prep: 25 min. Cook: 4 hours
• Yield: 6 Servings

25 240 265 Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (29 ounces) tomato sauce
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 package (8 ounces) no-cook lasagna noodles
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 1-1/2 cups (12 ounces) 4% cottage cheese
• 1/2 cup grated Parmesan cheese

Directions

• In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano.
• Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
• Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 482 calories, 20 g fat (11 g saturated fat), 84 mg cholesterol, 1,317 mg sodium, 36 g carbohydrate, 4 g fiber, 38 g protein.