Belinda's Crockpot Lasagne

by Belinda Mooney

Lasagne tastes wonderful when it's cooked in the crockery pot.

1 lb ground beef or turkey
1 med. onion, chopped
1 jar of your favorite spaghetti sauce (approx. 26 oz)
12 oz container cottage cheese
1/2 grated parmesan cheese
1 egg
12 oz lasagna noodles (no need to cook!)
12 oz shredded mozzarella cheese (reserve 1/2 cup)

Directions:

Brown meat and onion in skillet. Drain off fat. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it). In a separate bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add *two* layers of uncooked lasagna noodles (broken into small pieces to make them fit) and then top with cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours.

Serves 6-8.
 

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