Here is the recipe for the crockpot lasagna that I mentioned recently. The recipe was one of the contest winners in Quick Cooking magazine (now known as Simple & Delicious), Jan/Feb. 2000. We have enjoyed it many times over the past seven years, and served it to family and friends who loved it, too! The last time I made it, I used ricotta in place of the cottage cheese, and we liked it even better. This is a great, fairly easy meal to put together on a Saturday night, then get it going Sunday morning and enjoy it for Sunday dinner!
SLOW COOKER LASAGNA
1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz.) tomato sauce (I use Hunt's spaghetti sauce, usually Garlic & Herb or some other flavor we enjoy)
1 c. water
1 can (6 oz.) tomato paste
1 t. salt
1 t. dried oregano
1 package (8 oz.) no-cook lasagna noodles (the ones I have found to work the best are Pasta DeFino No Boil Lasagna Noodles, or Barilla No Cook Lasagna Noodles--I've tried the no-boil store brand and the noodles didn't come out too well)
4 c. (or a little less) shredded mozzarella cheese
1 1/2 c. (12 oz.) small-curd cottage cheese OR ricotta cheese
1/2 c. grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5 qt. slow cooker. (I have a 3.5 qt. and it does all fit in there.) Arrange a third of the noodles over sauce (break the noodles if necessary.) Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.
Yield: 6-8 servings.