Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef
  • 1 small onion, (finely diced)
  • 1 tablespoon minced garlic
  • 26 ounce jar spaghetti sauce (a 32 ounce jar can be used if necessary)
  • 1 cup water
  • 15 ounce container small curd cottage cheese ((or ricotta cheese))
  • 2 cups shredded mozzarella cheese, (divided use)
  • 1/2 cup grated parmesan cheese, (divided use)
  • 1 large egg
  • 2 tablespoons fresh parsley, (chopped (optional))
  • 4-6 uncooked lasagna noodles

Instruction

  • Brown and crumble ground beef in a large skillet (or if your crock pot has a saute setting, use that.)
  • Then add in onion and garlic and cook for additional 1-2 minutes.
  • Drain excess grease from beef and put back into skillet. Pour in spaghetti sauce and water. Give it all a good stir.
  • In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp. parmesan cheese, egg, pepper and chopped parsley. (Put your remaining cheeses back in the fridge, you'll be using those as a topping later)
  • Spray crock pot with no-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 for 4-6 hours. You want most of the liquid to be absorbed and noodles should be soft.
  • When it is finished cooking, add remaining cheeses and sprinkle with parsley.
  • Put the lid back on for about 10-15 more minutes until cheese is melted.