Crock Pot Lasagna


1 ½ tsp salt

1 tsp dried oregano

2 tsp minced garlic

1 onion chopped finely

1 pound lean ground beef

29 ounces tomato sauce

6 ounces tomato paste

12 ounces cottage cheese, small curd

½ cup parmesan cheese, grated

16 ounces Mozzarella cheese, shredded

16 ounce package of lasagna noodles


In a large skillet cook the lean ground beef until done, add in the chopped onion and the garlic, cook for an additional 4 to 5 minutes

Add in the tomato sauce, tomato paste, oregano and the salt, stir to combine thoroughly

In a large bowl, mix together the cottage cheese, the parmesan cheese and the shredded mozzarella cheese.

Spoon a layer of the meat mix at the bottom of the crock pot, add a double layer of the uncooked lasagna noodles, (I layer them both ways to cover all areas)

Top the noodles with a layer of the cheese mix

Repeat the layers again until all the ingredients are usedCover and cook on low 4 to 6 hours


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