Crock Pot Lasagna

Crock Pot Lasagna

Prep Time: 25 minutes
Start to finish: 6 hours
Makes: 8 servings

1 lb hamburger

1 medium onion, chopped (1/2 cup)

2 ½-3 jars Prego sauce (10 oz each)

2 cups shredded mozzarella cheese

1-15 oz container cottage cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles (or what will fit in slow cooker)

Cook hamburger and onion in skillet over medium heat until meat is no longer pink, drain. Stir in tomato sauce.

Mix 1 cup mozzarella cheese and the cottage and Parmesan cheeses. (Keep remaining mozzarella refrigerated)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker, top with 5 noodles broken into pieces to fit. Spread with half of the cheese mixture and ¼ of the meat mixture. Top with 5 noodles, remaining cheese mixture and ¼ of the meat mixture. Top with remaining 5 noodles and remaining meat mixture.

Cover and cook on low heat setting 4-6 hours or until noodles are tender. (If needed, high on 2 or 3 hours is okay, but add some water after about an hour)

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut unto pieces.