This lasagna recipe received the most votes when I had a ground beef blog hop. I have to say that I was dubious of its record. It seemed a bit basic to me. I was out of the house for dinner, yesterday. So, I prepared this around 2pm and it was ready for the kids to eat at 6pm. Not only did they eat it...they raved about it. It was declared the best dinner, more than once.
So even though it doesn't meet my gourmet standards, I intend to keep it in the recipe box. A quick meal like this is healthier than frozen pizza, Hamburger Helper or ravioli in a can. And we all need a fast meal, that we know the kids will scarf down, every now and then.
I may experiment by adding spinach, mushrooms, eggplant or zucchini, the next time I make it.
Give it a try and thanks to Stacy at "Stacy Makes Cents" for sharing this.
Up next at Savannah's Savory Bites? A Sausage Blog Hop Party~I'll be posting it at 3pm.
Crock Pot Lasagna
1 pound Lean Ground Beef (I used venison.)
1 jar Spaghetti Sauce
2 cups Cottage Cheese
2 cups Shredded Mozzarella Cheese
½ cups Parmesan Cheese, Shredded
6 whole Lasagna Noodles, Regular, Uncooked
¼ cups Water
In frying pan, brown ground beef and drain fat.
Add water and pasta sauce, reserving a small amount of sauce to line bottom of crock pot. Stir until well blended.
Line bottom of crock pot with very thin layer of sauce, then top with 2-3 uncooked lasagna noodles that are broken to fit shape (some overlap is fine).
Cover noodles with half the cottage cheese, mozzarella cheese, and Parmesan cheese, then top cheeses with half of the meat mixture.
Repeat layers with the other half of the ingredients. Cook on low for 4 hours.