This has got to be #1 in the Italian Favorites category. Mr. J asks for it often, and I’ve had several people tell me it’s the best lasagna they’ve ever had. It’s super easy too, and you can’t ask for anything more.
1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1 (28 oz.) can tomato sauce
1 (6 oz.) tomato paste
1 1/2 t salt
1 T Italian seasoning
1 T brown sugar
1/4 t black pepper
1/4 t red pepper flakes
12 oz. cottage cheese/ricotta (I usually use the large container, and it’s perfect)
1/2 c. grated Parmesan cheese
12 oz. lasagna noodles (uncooked)
16 oz. shredded Mozzarella cheese
Brown ground beef, onion, and garlic in skillet. Strain out grease, and add tomato sauce, tomato paste, and seasonings. Cook long enough to get warm. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles (break to fit), and top with cheeses. Repeat with sauce, noodles, and cheeses until all are used up. Cover and cook on low for 6 to 8 hours. Serves 10.
Our crockpot is a medium oval one, so it doesn’t take as many noodles as are called for to make one batch, and it only takes 3-4 hours on low to be fully cooked. It says to double stack the noodles, but you have to be careful or they won’t get fully cooked if they’re too thick. Alternatively, you can add a layer of noodles between each layer (after cheese AND sauce).
You’ll have to experiment to get the right amounts of each ingredient per layer. The first time I made it I think I ran out of a few things toward the top. Now, I use each ingredient kinda sparingly and get 4 complete layers and end on meat sauce. Try to end with sauce on top for best results. The cheese doesn’t do well on top for that long. You can add some at the end, if you want.