My mom shared this recipe with me about a year ago and it has become one of my family’s favorites! It is much easier to make than traditional lasagna and can be ready in as little as 4 hours of cooking time.
Slow Cooker Lasagna
1 lb Ground Beef, Browned
4-5 Cups Spaghetti Sauce (I’ve used Newman’s Own & Prego Traditional – homemade would be great too!)
24-oz. Container of Cottage Cheese
8-10 Lasagna Noodles, Uncooked
2-3 Cups mozzarella Cheese
Combine ground beef and spaghetti sauce. Separately combine cottage cheese and egg. Layer half the ground beef mixture, half the noodles, half the cottage cheese mix, then half the mozzarella. Repeat. Cover. Cook on high 4-5 hours or low 6-8 hours. (I have tried this on high every time and it seems to work well, even at 4 hours. Don’t push it and only cook 3 hours. Don’t ask how I know that. 🙂 )