Crock Pot Lasagna

On Sunday we like making something simple in a crock pot before church and have dinner ready for us when we get home. Today it was Matthew's turn to cook. He made this simple lasagna. Everyone loved it and said it was better then our regular lasagna.

Crock Pot Lasagna

1 onion, chopped

2 garlic cloves, smashed and chopped

1 (28 ounce) can tomatoes 

1 (6 ounce) can tomato paste and 3 cans of water

2-3 teaspoons salt

1 Tablespoon dried oregano

2 tsp dried basil

1/4 tsp garlic salt

(really add any spices you like for sauce)

lb lean ground beef

12 ounces cottage cheese

1/2 cup grated parmesan cheese

12 ounces Tinkyada brown rice lasagna noodles, uncooked (you can use any noodles)

16 ounces shredded mozzarella cheese

½ bunch of spinach chopped

2 eggs

Brown ground beef in frying pan. 

Add first 8 ingredients in blender and blend until smooth (we blend onions because I have a child who hates onions). Add sauce to cooked beef. Cook long enough to get it warm.

Mix the cheeses, cottage cheese, eggs, and spinach together. (save some cheese for the top)

Spoon a layer of meat sauce onto the bottom of the crock pot. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheese mix. Repeat with sauce, noodles, and cheese mix until all are used up. Make sure it ends with noodles, sauce, then cheese. Sprinkle a little cheese on top.

Cover and cook on low for 2 to 3 hours. Do not overcook or the noodles will be mushy (brown rice noodles will anyway).