| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crockpot, Pasta | 9 | Servings | |
INGREDIENTS
| 3/4 | lb | Lean ground beef |
| 1/2 | lb | Lean ground pork |
| 1 | Small onion; chopped | |
| 1 | Clove garlic; minced | |
| 16 | oz | Can tomatoes; cut up |
| 8 | oz | Can tomato sauce |
| 1 | Beef bouillon cubes; crushed | |
| 1 | tb | Parsley flakes |
| 2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Crushed basil |
| 1 | pt | Cottage cheese |
| 1/2 | c | Grated parmesan cheese |
| 1/2 | ts | Salt |
| 1/2 | ts | Crushed oregano |
| 8 | oz | Lasagna noodles; cooked and drained |
| 8 | oz | Mozzarella cheese; sliced |
INSTRUCTIONS
In large skillet or slow-cooking pot with browning unit, cook and stir beef, pork, onion, and garlic. Drain off excess fat. In slow-cooking pot, combine drained beef, pork, onion, and garlic with tomatoes, tomato sauce, bouillon cube, parsley, sugar, 1/2 tsp. salt, and basil. Cover and cook on low for 6 to 8 hours. Mix cottage cheese, 1/4 cup Parmesan cheese, 1/2 tsp. salt, and oregano. In 13 x 9-inch pan, layer half the cooked noodles, sauce, mozzarella cheese, and cottage cheese mixture; repeat, reserving enough sauce for layer on top. Sprinkle with 1/4 cup Parmesan cheese. Bake in 350 F oven for 45 minutes. Posted to recipelu-digest Volume 01 Number 268 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997
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