from "Home Joys," a newsletter by Gina Martin - www.homejoys.blogspot.com - Used by permission
1 lb. ground beef 1 tsp. salt
1 large onion, chopped 1 tsp. oregano
1/4 tsp. garlic powder 8 oz. lasagna noodles
29 oz. can tomato sauce 1 lb. shredded mozzarella cheese
1 cup water 1/2 cup grated Parmesan cheese
6 oz. can tomato paste 12 oz. cottage or Ricotta cheese
Brown ground beef and onion until browned. Drain. Add garlic powder, tomato sauce, water, tomato paste, salt, and oregano. Mix well and set aside. Mix the 3 cheeses in another bowl and set aside. In an ungreased 5 qt. slowcooker spread 1/4 of the meat sauce. Arrange a third of the noodles over the sauce, breaking noodles as necessary. Spoon a third of the cheese mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.
*I have never used regular lasagna noodles for this. I can pick up packages of no boil lasagna at the Bent & Dent Store and that is what I use.
*Another thing I like to do is make the meat sauce and cheese mixture on Saturday and then just throw it together Sunday morning for lunch. Slow cookers are also great for leftovers or canned soup. Sometimes if I know I’ll be gone during the morning or afternoon I like to drag out my trusty crockpot, fill it up and turn it on low. It’s awesome for Sunday lunch. - Barb