Crockpot Lasagna

Most people don’t associate lasagna and healthy eating together, but that’s exactly what you get with this dynamic dish. A meat and cheese lover’s dream, use your noodle and enjoy this slow-cooked staple that’s sure to become your go-to dish when you have a hankering for something Italian.

4-6 servings

1 lb. lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 1/2 tsp. salt 1 tsp. dried oregano

12 oz. cottage cheese

1/2 cup grated Parmesan cheese

12 oz. lasagna pasta, uncooked

16 oz. shredded mozzarella cheese

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.

Ready in 4¼ hours.

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