1 pound ground beef
1 large onion, peeled and chopped
2 jars (26 ounce each) your favorite spaghetti sauce
1 teaspoon salt
2 teaspoons dried Italian seasonings, divided use
1 package (8 ounces) no-cook lasagna noodles
4 cups (16 ounces) shredded mozzarella cheese
1-1/2 cups (12 ounces) small-curd cottage cheese
1/2 cup grated parmesan cheese
In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, salt and 1 teaspoon of the Italian seasonings to the meat; mix well.
Spread a fourth of the meat sauce in a 5 quart slow cooker. Arrange a third of the noodles over the meat sauce (break the noodles if necessary). Combine the cheeses and remaining 1 teaspoon of Italian seasonings in a bowl. Spoon a third of the cheese mixture over the noodles.
Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.
1 large onion, peeled and chopped
2 jars (26 ounce each) your favorite spaghetti sauce
1 teaspoon salt
2 teaspoons dried Italian seasonings, divided use
1 package (8 ounces) no-cook lasagna noodles
4 cups (16 ounces) shredded mozzarella cheese
1-1/2 cups (12 ounces) small-curd cottage cheese
1/2 cup grated parmesan cheese
In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, salt and 1 teaspoon of the Italian seasonings to the meat; mix well.
Spread a fourth of the meat sauce in a 5 quart slow cooker. Arrange a third of the noodles over the meat sauce (break the noodles if necessary). Combine the cheeses and remaining 1 teaspoon of Italian seasonings in a bowl. Spoon a third of the cheese mixture over the noodles.
Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.