Slow Cooker Lasagna

Y’all.  It is moving week over here.  It has been hectic and busy.  We move Saturday, but 80% of our stuff is packed.  I am super proud of myself because even in all of this craziness, we have had homemade meals every night thanks to our freezer meal stash and trusty crock pot.

I DID want to make a couple of new recipes this week so I would have something to share with you guys, though.  We had a hankering for lasagna and I realized as much as I use my slow cooker, I had never made lasagna in it.  So I gave it a whirl and while mine turned out looking nothing like the pic from the original, I was pleasantly surprised!  So easy and good!  Definitely making this one again!

Slow Cooker Lasagna (recipe source)

Ingredients

1 lb ground beef

1 onion diced

3-4 cloves minced garlic

1 29 oz can tomato sauce

1 6 oz can tomato paste

1 cup water

1 tsp salt

1 tsp oregano

8 oz no boil lasagna noodles

4 cups shredded mozzarella cheese

1.5 cups cottage cheese

1/2 cup grated Parmesan cheese

additional mozzarella for the top

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano.

Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the cheese mixture over noodles. Repeat layers twice. Top with remaining meat sauce.

Cover and cook on low for 4 hours.  Turn off heat and top with additional mozzarella cheese and cover for 20 minutes, to allow cheese to melt and lasagna to set some before slicing.  Enjoy!