Football season happens to coincide with the start of crockpot season! Oh how I love cooking with my crockpot. I found this recipe in the Kraft Foods Food & Family magazine. Very easy take on lasagna. Not a weekday recipe, as it only cooks for 4-6 hours (on low), but works well for weekends, especially football Sundays! It was good and it definitely made enough for a full meal of leftovers (for both of us). I did substitute cottage cheese for the ricotta and dried parsley for fresh.
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
2 cups cottage cheese (or 1 container (15 oz.) Ricotta Cheese)
1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided
2 tsp dried parsley (or 2 Tbsp. chopped fresh parsley)
6 lasagna noodles, uncooked
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix cottage cheese (or ricotta), 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.