Crock Pot Lasagna

This is an easier way to make lasagna without sacrificing the flavor of my favorite Italian dish.  Be careful that the noodles do not touch the sides or bottom of your  crockpot as they will burn.  As I often do, this recipe has no real amounts for each ingredient.  Depending on the size of your crock pot (I use an oval shaped) you will adjust the amount of your ingredients.

1 1/2 lbs ground beef
1 large can tomato sauce
1 can tomato paste
chopped onion
chopped garlic
salt and pepper
basil and oregano

uncooked lasagna noodles (I like the whole wheat noodles)

ricotta or cottage cheese

shredded mozzarella
about half cup parmesan

Begin by browning the beef in a skillet with onion and garlic.  Add the tomato sauce and tomato paste and sprinkle with spices.  Stir to combine.

Place one layer of the sauce on the bottom of the crock pot, followed by a double layer of noodles, breaking the noodles to fit all around.

Spoon a layer of ricotta or cottage cheese over this.

Repeat till sauce and noodles are used.  Top with the mozzarella and parmesan.

Cook on low for 4 or 5 hours.  Mine is always ready in just under 4 hours.

Delicious!