Shelly's Recipe

LASAGNA - Crock Pot

Category: Pasta

2 lbs lean ground beef or 1 lb Italian sausage and 1 lb ground beef
1 green or red bell pepper and onion, chopped
1 pkg mushrooms, chopped
3 cloves garlic, minced
1 (48 oz) jar chunky pasta sauce
1 (8 oz) can tomato sauce
1 (14 oz) can Italian-style diced tomatoes, undrained
2 cups water
1/2 tsp salt
1/8 tsp pepper
1 lb pkg shredded mozzarella cheese
1 (16 oz) container cottage cheese
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
1 lb pkg Lasagna pasta
1/2 cup grated Parmesan cheese, for topping

In a large skillet, brown meat with chopped vegetables and garlic. Season with salt and pepper to taste. Drain grease from beef. Add spaghetti sauce, tomato sauce, diced tomatoes, and water. Simmer 10 to 15 minutes.

In a large bowl, combine cottage cheese, parsley, parmesan cheese and mozzarella cheese.

In a 5-6 quart crock pot, cover bottom with 1 cup of the beef sauce. Then add a layer of lasagna pasta. Cover this with a layer of the cheese mixture. Repeat layers of beef sauce, pasta and cheese mixture to fill crock pot 3/4 full. Cover crock pot and cook on LOW for 6-7 hours - DO NOT STIR.
Top with Parmesan cheese and serve. Serves 8-10