Crock Pot Lasagna
- 1 lb lean ground beef
- 1 onion, chopped
- 2 garlic cloves, smashed
- 1 (28 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 12 ounces cottage cheese (we like 2%)
- 1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
- 12 ounces lasagna noodles, uncooked
- 16 ounces shredded mozzarella cheese
Brown ground beef, onion and garlic in frypan.
Add tomato sauce, tomato paste, salt and oregano.
Cook long enough to get it warm.
Spoon a layer of meat sauce onto the bottom of the slow cooker.
Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 4 to 5 hours.