Cindi's Slow-Cooker Lasagna

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 teaspoons minced garlic
• 12 teaspoon salt
• 12 teaspoon mrs. dash sodium-free seasoning (Table Blend)
• ground black pepper, sprinkle on desired amount
• 1 (26 1/2 ounce) canhunts traditional style spaghetti sauce
• 1 (6 ounce) can tomato paste
• 1 (12 ounce) container cottage cheese
• 13 cup sour cream
• 12 cup Kraft Grated Parmesan Cheese
• 2 cups shredded mozzarella cheese (reserving 1/2 cup)
• 9 lasagna noodles (uncooked)

1. In a 12-inch skillet, cook ground beef, onion, and garlic until meat is no longer pink; drain off fat.
2. Add salt, Mrs.
3. Dash, black pepper, spaghetti sauce and tomato paste; cook until heated through.
4. In a medium-size bowl, mix together cottage cheese, sour cream, parmesan cheese, and 1-1/2 cups shredded mozzarella cheese.
5. (Cheese mixture will be thick).
6. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, for sprinkling on top the final layer of meat sauce.
7. Grease the inside of a 6-quart rectangular slow-cooker.
8. Spoon 1/4 of the meat sauce in bottom of slow-cooker.
9. Arrange 3 (uncooked) lasagna noodles, over meat sauce (over lapping just a bit).
10. Spoon 1/3 of cheese mixture, over the uncooked lasagna noodles.
11. Repeat layers twice, with meat sauce, noodles, and cheese mixture.
12. Top with remaining meat sauce.
13. Sprinkle reserved 1/2 cup shredded mozzarella cheese on top.
14. Cover, and cook on low setting (NO.
15. 3) for 4 hours.

ground beef, onion, garlic, salt, ground black pepper, sauce, tomato paste, cottage cheese, sour cream, parmesan cheese, mozzarella cheese, lasagna noodles

Taken from www.food.com/recipe/cindis-slow-cooker-lasagna-492968 (may not work)