Crockpot Lasagna

• 1 lb lean ground beef
• 1/2 onion, chopped
• 2 garlic cloves, pressed (or minced)
• 1 (28 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/4-1/2 bunch kale
• 15 ounces part-skim ricotta cheese OR cottage cheese
• 1/2 cup pecorino romano OR grated parmesan cheese
• 12 ounces lasagna noodles, uncooked
• 8 ounces shredded mozzarella cheese
• 1/2 cup water

1. (1) Brown ground beef, onion and garlic in frypan. Drain.
2. (2) Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm.
3. (3) Spoon a layer of meat sauce onto the bottom of (4) Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses and layer of kale.
4. (5) Repeat with sauce, noodles, cheeses and kale until all are used up.
5. (6) Drizzle the water around the edges (prevents edges from getting too crispy).
6. (7) Cover and cook on low for 4 to 5 hours.

lean ground beef, onion, garlic, tomato sauce, tomato paste, salt, oregano, kale, ricotta cheese, pecorino romano, lasagna noodles, mozzarella cheese, water

Taken from www.epicurious.com/recipes/member/views/crockpot-lasagna-53083591 (may not work)