Lorene Orgill
1 lb. lean ground beef, cooked and drained
32 oz. jar of pasta sauce
16 oz. cottage cheese or ricotta cheese
1/2 box no boil lasagna noodles, broken in half if needed.
2 cloves garlic, minced
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 cup finely chopped onion
2 cups shredded Mozzarella cheese
Parmesan cheese to taste
Olive oil or cooking spray
Grease the inside of your slow cooker with olive oil or cooking spray.
Combine beef, sauce, spices, garlic and onion in a medium-sized bowl and mix well.
Combine cheese, except for Parmesan, in a separate medium-sized bowl.
In the slow cooker, start with the beef mixture and spread 1/4 of beef mixture in bottom of pot.
Top with a layer of no boil noodles, then layer of cheese. Repeat layers 2 more times ending with beef layer on top. Sprinkle with Parmesan cheese.
Cover and cook on low for 3 to 4 hours. Serve with salad and garlic bread.
(If your pasta sauce has already been flavored with herbs and garlic you may omit these ingredients if desired.)
