I have had a few requests for this recipe.. it turned out really yummy.. It lasted us 2 nights, so be aware that it makes a LOT of lasagna, so if you don’t have a big crowd to feed it to, you can serve it a couple of nights in a row like I did or freeze the leftovers for another meal in future or cut the recipe in half.
3 cups cottage cheese
2 t dried parsley
8 to 10 lasagna noodles, uncooked
Spaghetti sauce, see recipe below
3 to 4 cups mozzarella cheese
Spray a large 5 or 6 quart crockpot with a non stick spray such as Pam. In a small bowl combine cottage cheese, eggs and parsley, set aside. Put a layer of lasagna noodles on the bottom of the crockpot, breaking them if needed to fit. Spoon 1/3 of the sauce over the noodles. Then spoon 1/3 of the cottage cheese and 1/3 of the mozzarella cheese over this. Repeat layers 2 more times. Cook on low for 5 to 6 hours. Before serving, turn off crockpot and remove lid and let it sit for a bit to cool down and firm it up for serving.
1 onion, chopped
1 green or red pepper, chopped (or any type of peppers, I use mini peppers and use several of them)
4 to 5 large mushrooms (or more small ones), chopped
2- 14oz cans diced tomatoes
1- 8oz can tomato sauce
1- 6oz can tomato paste
1 ½ T Italian seasonings
2 t salt
1 T cane juice crystals
small amount of water to thin sauce
In a large frying pan or sauce pan cook hamburger, onions, peppers and mushrooms until meat is no longer pink and veggies are tender.
In a blender puree diced tomatoes and add to hamburger/veggie mix. Add the tomato sauce and paste, Italian seasonings, salt and cane juice crystals. You can thin out the sauce with a little bit of water, you want it a little thinner than normally because the lasagna noodles will absorb the liquid. Use the sauce in the above Crockpot Lasagna recipe.