Crockpot Lasagna

Any lasagna recipe can be made in the crockpot. I'm serious. And you don't even have to cook the noodles first. (Awesome!)

1 pound ground beef
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) small curd cottage cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles


Cook ground beef and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until beef is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the cottage cheese and Parmesan. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

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 one-fourth of the meat sauce mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the meat sauce mixture. Top with remaining 5 noodles and remaining meat sauce mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.