I’ve said it before and I’ll say it again, I love slow cookers. This was a great way to make a lasagna without getting our house all hot from having the oven on. Plus, it was delicious and easier to make than a lasagna.

Serving Size: 8-10

Ingredients:
1 tbsp olive oil
2 onions, chopped
1 tbsp minced garlic
2 tbsp fresh Parsley leaves, finely chopped
1 tsp each of dried oregano and garlic salt and/or Italian seasoning
1/4 cup chopped mushrooms (optional)
1 lb. Italian sausages, cases removed
2 15 oz cans diced or stewed tomatoes
1 20 oz jar tomato basil marinara sauce
1 (12 ounce) package lasagna noodles
8 oz cottage cheese
8 oz ricotta cheese
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 package of Lasagna noodles, uncooked

Directions:

  1. Warm the oil in a large skillet over medium heat. Add the onions, garlic, Parsley, seasonings, and mushrooms to oil. Saute for about 10 minutes, stirring frequently until onions are tender and translucent.
  2. Add the uncased sausage to the pan and cook with the onions, making sure to break up the meat with the spatula as you cook it. Keep stirring and cooking until meat is cooked, until browned.
  3. Add the tomatoes and tomato sauce to the pan and stir until well incorporated. Cook until heated through.
  4. In a large bowl mix together the cottage cheese, ricotta cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  5. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles, break to fit noodles into slow cooker. Top the noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used. Ending with sauce on top with maybe a sprinkle of Mozarella on top.
  6. Cover, and cook on LOW setting for 4 to 6 hours. Serve warm and enjoy!