Ingredients

The following ingredients have 6 Servings
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-2 teaspoons brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon balsamic vinegar
  • 2 cups cottage cheese (drain off excess liquid if there's a lot)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon dried parsley (or a couple tablespoons fresh)
  • Pinch of salt and pepper
  • 9-12 no-boil lasagna noodles
  • 10 ounces mozzarella cheese shredded ((2-3 cups))

Instruction

  • Lightly coat the inside of a round 4- or 5-quart slow cooker with nonstick cooking spray.
  • In a medium bowl, whisk together the crushed tomatoes, tomato paste, salt, pepper, sugar, oregano, basil, thyme, garlic powder, and balsamic vinegar.
  • In another bowl, stir together the cottage cheese, Parmesan cheese, parsley and pinches of salt and pepper.
  • In the slow cooker, spread about 1/2 cup of sauce across the bottom. Add a double layer of noodles, breaking to fit. Spread 1/3 of the cottage cheese mixture (it's ok if the layer is spotty and not overly thick), followed by 1/3 of the remaining sauce and 1/3 of the mozzarella cheese.
  • Repeat the layers (noodles, cottage cheese mixture, sauce and mozzarella) twice more.
  • Drizzle 1/3 cup (more or less) of water around the edges (see note above).
  • Cover and cook on low for 4-5 hours. Turn off, remove the insert (if it's removable) to a heatproof spot or trivet and let sit for 20 minutes before serving (you can dig in before that but it might be just a tad soupy and lava hot).