Crock-Pot Lasagna
- 2 lb. ground beef
- 1 (16 oz.) jar spaghetti sauce
- 1 (16 oz.) pkg. extra wide noodles
- 1 (16 oz.) container cottage cheese
- 1 (8 oz.) pkg. shredded Cheddar cheese
- 1 (8 oz.) pkg. shredded Mozzarella cheese
- 1 egg, slightly beaten
- 1/2 c. grated Parmesan cheese
- 6 Tbsp. parsley flakes
- cooking spray
- Cook ground beef; drain grease off. Add spaghetti sauce to ground beef and mix well. Set aside. Cook noodles in 2 quarts of boiling water for 6 minutes. Drain noodles and rinse well. Set aside. Combine beaten egg, cottage cheese, Parmesan cheese and parsley flakes. Set aside. Spray inside of crock-pot with cooking spray. Put layer of noodles in the bottom of crock-pot. Spread spaghetti sauce and hamburger over noodles. Top with 1/4 cup of shredded Cheddar and Mozzarella cheeses. Add a layer of noodles. Repeat all the steps until you reach the top of the crock-pot. The top layer will be the hamburger layer. Cook the lasagna 1 hour on high. Turn temperature to low and cook for 3 hours more. Add remaining cheese 1 hour before serving.
ground beef, spaghetti sauce, extra wide noodles, cottage cheese, cheddar cheese, mozzarella cheese, egg, parmesan cheese, parsley flakes, cooking spray
Taken from www.cookbooks.com/Recipe-Details.aspx?id=52755 (may not work)