Crock Pot Lasagna

I used my bigger crock pot for this recipe.

IF you don't use a crock pot liner you will need to spray the inside of your crock pot with Pam!

1 pound of lean beef ground meat, seasoned, browned, drained (sometimes I use half beef and half sausage, the guys really like that)

1 and 1/2 to 2 jars of Ragu pasta sauce, we like tomatoe, garlic, onion flavor

(the amount of sauce used depends on how much sauciness you like)

I always add a little water to the jar to get more sauce out of it and to add moisture to the recipe

1 Tbsp Italian seasoning

salt and pepper to taste

Mix these first four ingredients together, set aside 

*hint* at times I finely grate carrots into my sauce (the boys never know) and you get another serving of veggies and a healthier version of lasagna

1 box lasagna noodles, I used the ones that you don't have to precook (personally I think that's just too cool)

16 oz small curd cottage cheese

(yes you can use ricotta, but this is the only way any of us eat cottage cheese and my grandma tells me it's good for you)

2 Tbsp grated Parmesan cheese

Mix these together, set aside 

4 Cups Mozzarella Finely Shredded Cheese

2 Cups Colby & Monterrey Jack Finely Shredded Cheese

You will layer your lasagna just as if you were making it in a baking dish. 

You will need to break your noodles up to fit in the crock pot. I alternated the direction I turned my layers, so each layer was like cris-crossed.

This is my lasagna recipe. 

I cooked my dish on high for three hours I believe it was, but you're suppose to cook it on low for like 4 hours I think. 

Since I was home I just watched it till I saw the sides turning colors and turned the crock pot off, let it set another 30 minutes and we dug in.