Slow Cooker Lasagna.

Sorry, no photo this time - too lazy to get out the camera. Yes, I really do take my own photos on here, even my title banners. Ah, but I digress... this is still a decent recipe and merits posting. It serves 8-10, so it'd be great for a party or lots of leftovers. Notice I put some notes at the end.

Slow Cooker Lasagna

1 pound lean ground beef
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
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese


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


*Notes: I recommend adding a little water even though it doesn't say to do so. I felt it helped the pasta from drying out too much. I also cooked it on HIGH for 4 hours, not LOW. Making this recipe as is with hamburger and cottage cheese was just fine, but I would imagine using an Italian sausage of some sort and ricotta cheese might make it a bit more luxurious. Luxurious? Yes, I think it's possible for lasagna to be luxurious. Also, go light on the salt. It doesn't need the full amount.