Jul 10 Crock Pot Lasagna

You Will Need:

1 lb ground beef

1 teaspoon onion powder

1 tablespoon garlic powder

1 jar spaghetti sauce

1 cup water

1 container of small curd cottage cheese/ricotta cheese

2 cups shredded mozzarella

1/2 cup Parmesan cheese

1 egg

1 teaspoon pepper

8-9 lasagna noodles

How to Make:

In a large skillet, cook ground beef on high until no longer pink. Add in onion and garlic to season, and cook for 1-2 minutes.

Drain any excess grease. Return meat to skillet and add spaghetti sauce and water; mix well. You can turn off heat at this point, or reduce heat to low.

In a separate bowl, mix together the cottage cheese (or ricotta cheese), 1 1/2 cups of Mozzarella cheese, Parmesan cheese, egg, and pepper (if desired). Put any remaining cheese back in the fridge (you will use it as toppings later).

Spray Crock Pot with non-stick cooking spray. Scoop about 1 cup of meat mixture into the bottom of the slow cooker. Top with one layer on uncooked lasagna noodles. Break them up in the pot to fit as best as possible. Next, top with a layer of cheese mixture. Try to get three layers, if possible. This will depend on the size of your slow cooker.

Put the lid on the slow cooker, and cook on low for 4-6 hours. The liquid should be mostly absorbed and the noodles soft.

When the lasagna is done cooking, add the remaining cheese on top. Put the lid back on and cook for another 10-15 minutes, until the cheese is melted. Serve.

**Adapted from The Country Cook’s Crock Pot Lasagna.