You can roll some tin foil and put on all sides to make the Ninja more rectangle to accommodate the fit of the noodles. Then line the whole bottom with the no stick tin foil so you can lift the lasagna out.
- 2 T. olive oil
- 1 small onion, finely diced
- 1 tbsp. garlic, minced
- 1 pound ground beef
- 1 jar spaghetti sauce
- 1 cup water (if using regular lasagna noodles, omit if using no boil)
- 1 (15 oz.) container small curd cottage cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese, divided
- 1 egg
- 2 tbsp. fresh parsley, chopped (optional)
- 1 teaspoon pepper
- Regular lasagna noodles but if you use no boil lasagna noodles then omit the water.
- salt, to taste
Add olive oil to pan then add onion and cook till translucent then add garlic and cook for additional 1-2 minutes. Add ground beef, brown and
season to taste
Drain excess grease from beef. And put back into skillet. Pour in spaghetti sauce. Add water if using regular lasagna noodles, omit if using no boil.
In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp. parmesan cheese,
egg, pepper and chopped parsley.
Save remaining cheeses for topping when lasagna is done cooking.
Spray Crock Pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker. Top with one layer of uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot. Next top with a layer of cheese mixture.
Keep adding layers, ending with meat sauce. I was able to get 3 layers in my 5-quart slow cooker.
Put the lid on and cook on low, check after 2 hours for no boil noodles and 4 hours for regular lasagna noodles.
You want most of the liquid to be absorbed and noodles should be soft.
When it is finished cooking, add remaining cheeses. Put the lid back on and set to warm until cheese is melted. Slice and serve it up with a crisp salad and some garlic bread.