Crockpot Lasagna

Did you know you can make lasagna in a crockpot?

Crockpot Lasagna

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounce) tomato sauce
1 cup water
1 can (six ounce) tomato paste
1 tsp salt
1 tsp dried oregano
1 package (8 ounce) no-cook lasagna noodles
4 cups shredded mozzarella
1 1/2 cups (12 ounce) small-curd cottage cheese
1/2 cup grated parmesan cheese.

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. (My note: Skip this step if you want and just use a jar of sauce.) Spread a fourth of the sauce in an ungreased 5 quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining tomato sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Yield 6-8 servings. (my note: I have used regular noodles instead of the no-cook and it turned out fine. As with many recipes, you will just need to experiment to see what you like.)

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com