Crockpot Lasagna

By carvalhohm

Ingredients

• 1 pound lean ground beef + 1/2 -1 lb of Italian sausage, or just bulk sausage
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (29 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano (I use Italian seasonings)
• 1 (12 ounce) package lasagna noodles
• 12 ounces cottage cheese (I use ricotta cheese)
• 1/2 cup grated Parmesan cheese
• 16 ounces shredded mozzarella cheese

Details

Adapted from community.qvc.com

Preparation

Step 1

In large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
In large bowl mix together cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon layer of meat mixture onto bottom of slow cooker. Add double layer of uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of cheese mixture. Repeat layering of sauce, noodles, and cheese until all ingredients are used.
Cover, and cook on LOW setting for 4 to 6 hours.