JULY 29TH – LASAGNA and CHEESE SACRIFICE PURCHASE

Slow Cooker Lasagna

1lb ground beef

1 large onion, chopped

2 garlic cloves, minced

29 oz. can tomato sauce

1 c. water

6 oz. can tomato paste

1 tsp. salt

1 tsp. dried oregano

8 oz. pkg. no cook lasagna noodles

4 c. shredded Mozzarella cheese

1 ½ c. small curd cottage cheese

½ c. grated Parmesan cheese

In skillet, cook beef, onion, & garlic over medium heat until meat is no longer pink. Drain off grease. Add tomato sauce, water, tomato paste, salt & oregano. Mix well. Spread ¼ of meat sauce into bottom of 5-quart ungreased slow cooker. Arrange 1/3 of noodles over sauce, breaking them to fit as necessary. Combine cheeses in a bowl. Spoon 1/3 of cheese mixture over noodles. Repeat for 2 more layers the sauce, noodles & cheese. Top with remaining meat sauce. Cover & cook on LOW for 4-5 hours or until noodles are tender.