Best Crock Pot Beef Lasagna

 

I have been wanting to get into trying out crock pot recipes since they are generally easy on the prep and you can just leave them and dinner is ready at the end of the day.  Perfect for our family.

I'm not sure I've ever made lasagna before and Jodi hasn't either.  

For me, all citric acid free tomato sauces and ingredients.  I recommend using regular lasagna noodles rather than the no-cook noodles.

I found this on food.com and slightly modified it based on the comments.

We let ours cook for about 5 hours but I think we should have shut it off at 4 so check your noodles at 4 hours.  It was an easy and delicious recipe that we would make again.  It reheats really well.  We found it under-seasoned so I modified the recipe to add more flavor, more garlic, some garlic salt, more oregano.

• 1 lb lean ground beef
• 1 onion , chopped
• 4 garlic cloves , smashed
• 1 (28 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• ½ cup water
• 1 teaspoons garlic salt
• 1 ½ teaspoon dried oregano
• 12 ounces cottage cheese (we like 2%)
• ½ cup grated parmesan cheese or ½ cup asiago cheese
• 12 ounces lasagna noodles , uncooked
• 16 ounces shredded mozzarella cheese

Directions:

1. Brown ground beef, onion and garlic in frypan.
2. Add tomato sauce, tomato paste, garlic salt and oregano.
3. Cook long enough to get it warm.
4. Spoon a layer of meat sauce onto the bottom of the slow cooker.
5. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6. Repeat with sauce, noodles and cheeses until all are used up
7. Pour 1/2 cup of water around edge
8. Cover and cook on low for 4 to 5 hours.