Pass the Plate: Crock Pot Lasagna

Hi Sisters! Thanks to everyone who came to Pass the Plate last night, and to those that couldn't make it, we missed you! Our theme for the night was crock pots, and since I wanted to show that there's more to crock pots than merely pot roast, I made crock pot lasagna. This is a super easy way to get real lasagna without the heat from an oven, or big pots of boiling water.

Crock Pot Lasagna
1 lb lean ground beef
1 jar favorite spaghetti sauce
2 c. cottage cheese
2 c. mozzarella cheese
1/2 c. parmesan cheese
6 regular lasagna noodles - UNCOOKED
1/4 c. water

In frying pan, brown ground beef and drain fat. Add water and pasta sauce, reserving a small amount of sauce to line bottom of crock pot. Stir until well blended. Line crock pot with very thin layer of sauce, then top with 2-3 uncooked lasagna noodles that are broken to fit shape (some overlap is fine). Cover noodles with half the cottage cheese, mozzarella cheese, and parmesan cheese, then top cheeses with half of the meat mixture. Repeat layers with the other half of the ingredients. Cook on low for 4 hours.

Kim's Special Note: If you noticed the plastic lining in the pictures, that is a Reynold's crock pot liner. You cook your meal in it just like normal, but then after serving the bag removes for virtually no clean up. If you want to try them, they are at the grocery store near the foils. I'm addicted to these things!

Happy Cooking!