#1113 - Crock Pot Lasagna

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
2 minced cloves garlic
1 - 29oz. jar tomato sauce
1 cup water
1 - 6oz. can hunt's tomato paste
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 - 8oz. box Barilla no boil lasagna noodles
16oz. shredded mozzarella cheese
1 - 12oz. small curd cottage cheese
1/2 cup fresh grated Parmesan cheese

In a bowl add cottage cheese, mozzarella cheese, and grated Parmesan cheese--stir until mixed, then set aside. In a skillet over medium heat add ground chuck, chopped onion, salt, pepper and garlic--cook and brown the meat. Once meat is done, drain the meat mixture. Put drained meat back in the skillet but NOT back on the stove--add tomato sauce, water, tomato paste and oregano to the meat mixture--stir until mixed. In a 5 qt. crock pot add 1/4 of the meat sauce. Place 1/3 of the lasagna noodles on top of the sauce. Scoop 1/3 of the cheese mixture on top of the noodles. Keep layering in the same order--you should end up with the last 1/4 of the meat sauce to put on top. Cover the crockpot with the lid--cook on low heat for 4-5 hours or until lasagna noodles are tender.