Slow Cooker Lasagna

Most Monday's, although I am home throughout the day, our evening commitments allow us approximately 30 minutes to sit down at the table as a family to eat dinner. In this case, I rely heavily on my slow cooker to have dinner ready for us when we rush in the door. Rarely does the crock pot let me down and this recipe was no exception. What a delightful, yummy success on a cold fall evening. It was quick and simple to assemble and had all the wonderful tastes of a lasagna that takes many hours to prepare. The only changes I might make the next time I fix this would be to add Italian sausage to the ground beef for more depth and add a variety of Italian spices to enhance the flavor of the sauce. I can't wait to put this on our weekly menu again this next month when we need a simple, delicious meal during the hustle and bustle of the Christmas season.

Convenient Slow Cooker Lasagna

1 lb. ground beef
2 29-oz. cans tomato sauce
8-oz. pkg. lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese

1. Spray the interior of the cooker with nonstick cooking spray.
2. Brown the ground beef in a large nonstick skillet. Drain off drippings.
3. Stir in tomato sauce. Mix well.
4. Spread one-fourth of the meat sauce on the bottom of the slow cooker.
5. Arrange one-third of the uncooked noodles over the sauce. (break them up so they fit better)
6. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles.
7. Repeat these layers twice.
8. Top with remaining sauce.
9. Cover and cook on Low 4 hours.

Source: Fix-It and Forget-It Big Cookbook