Slow cooker lasagna...the only one Jim likes.
15 ounces low-fat ricotta cheese
1½ cups low-fat cottage cheese
6 tablespoons grated Parmesan cheese
¾ teaspoon dried oregano, divided
1 (24 to 28 ounce) jar marinara sauce (or about 3 cups)
7 traditional lasagna noodles, uncooked
⅔ cup shredded part-skim mozzarella cheese, divided
1 pound ground beef with ½ teaspoon garlic powder and 1 teaspoon crushed fennel seeds added.
1. Brown ground beef and season with garlic powder and crushed fennel. 2. In a medium bowl, combine the ricotta, cottage cheese, 2 tablespoons water, 1/4 cup Parmesan cheese, and 1/2 teaspoon oregano. Mix throughly. 3. Place the marinara sauce in a medium bowl or large measuring cup. Add 1/2 cup water (unless the marinara is already fairly thin) to the empty sauce jar or container, give it a swirl, and add to the marinara sauce. Spread 1/2 cup of the sauce on the bottom of a 4- to 6-quart slow cooker. 4. Add ground beef to remaining marinara sauce. 5. Place half the lasagna noodles over the sauce, breaking the noodle to fit (don't worry if small spaces are uncovered). Cover the noodles with half of the cheese mixture (about 1 1/2 cups), then top with 1 cup meat sauce. Repeat. 6. Top with the remaining noodles, cover with remaining sauce, and sprinkle on the mozzarella, the remaining oregano and Parmesan. 7. Cook for 3 to 3 1/2 hours on low or until fork tender. Turn off heat and let sit at least 15 minutes before serving. **Modifications** I left off the fennel and made 3 layers of noodles. I also had 3 layers of cheese mixture, meat sauce and mozzarella cheese. I put it in my Ninja slow cooker for 3 1/2 hours. It came out fine, but I might want to add a little more sauce or water next time ( I only added about 1/4 cup of water).