Crockpot Lasagna
- 1 pound Italian sausage (Replace meat with spinach for a healthier option)
- 1 onion, chopped
- 2 teaspoons minced garlic
- jar of spag sauce 35 plus ounces
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 (12 ounce) package lasagna noodles (I like wheat)
- 12 ounces cottage cheese
- 1/2 cup grated Parmesan cheese
- 16 ounces shredded mozzarella cheese
How to Make It
- In a large skillet over medium heat cook the Italian sausage, onion, and garlic until brown.
- Then drain fat.
- Add the tomato sauce, tomato paste, salt, and oregano and stir.
- (You can also use jar sauce here or your home made sauce)
- In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
- I prefer to mix in some provolone as well
- Spoon a layer of the meat mixture onto the bottom of the slow cooker.
- Add a double layer of the uncooked lasagna noodles. Add some of the cheese mixture.
- Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
- Cover, and cook on LOW setting for 4 to 6 hours.
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