The Daily Star
---- — SLOW-COOKER LASAGNA
2 quarts of tomato sauce
2 pounds of ground beef (or half sausage and half ground beef)
1 large container of cottage cheese
Seasonings such as black pepper,salt, garlic, basil and oregano
1½ pounds grated mozzarella cheese
1 box of no-boil lasagna noodles
Saute ground meat until cooked, then stir in tomato sauce.
Pour a quarter of the meat sauce into the bottom of a 5-quart slow.
Top with a single layer of noodles (some will need to be broke to fit).
Mix egg with cottage cheese, black pepper and oregano before spreading on top of noodle layer.
Make a noodle layer on top of cottage cheese mix.
Pour half of the meat sauce over this layer before making another layer of noodles.
Evenly sprinkle 1 pound of mozzarella cheese, followed by a final layer of noodles before topping with the remaining meat sauce mixture.
Turn the slow cooker temperature to low and cook for eight to 10 hours. When you arrive home from the day’s activities turn off the cooker and sprinkle the remaining half of grated cheese over the top.
This recipe can be varied in hundreds of different ways, making it meatless, seafood, chicken, different cheeses, wheat-free (skip the noodles) or loaded with vegetables.