Course : Crockpot
Serves: 9
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3/4 pound lean ground beef
1/2 pound lean ground pork
1 small onion -- chopped
1 clove garlic -- minced
16 ounces can tomatoes -- cut up
8 ounces can tomato sauce
1 pieces beef bouillon -- crushed
1 tablespoon parsley flakes
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon crushed basil
1 pint cottage cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon crushed oregano
8 ounces lasagna noodles cooked and drained
8 ounces mozzarella cheese -- sliced

Preparation / Directions:

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.

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