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CROCKPOT LASAGNA
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| 1.5 lbs | hamburger |
| 2 jars/cans pasta sauce (approx 600mls each) | |
| 1 large can | diced tomatoes |
| 1 box | lasagna noodles |
| 3 cups | cottage cheese |
| 2 | eggs, lightly whisked |
| 1 cup | grated Parmesan cheese |
| 2 - 3 cups | grated mozzarella cheese |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 1 tsp | garlic powder |
| 1 tsp | Italian spice |
| Scramble fry hamburger until cooked. Remove any remaining grease. Stir in pasta sauce and diced tomatoes with the juice. Add salt, pepper, garlic powder and Italian spice. Stir well then remove from heat. In a separate bowl combine cottage cheese, eggs, and Parmesan cheese. Spread a cup or so of meat sauce on the bottom of your crock pot, top with noodles broken into pieces to fit. Layer the remaining ingredients in the following order on top of the noodles in the bottom of your crock pot; cottage cheese mixture | |
| mozzarella cheese | |
| meat sauce | |
| broken lasagna noodles | |
repeat - ensuring the last layer is meat sauce
Place lid on your crock pot and cook on low for 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
ENJOY!
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