Slow Cooker Lasagna

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Italian sausage

• Produce

  • 2 tsp Garlic powder
  • 1 Onion, large
  • 2 tbsp Parsley

• Canned Goods

  • 1 (6oz can Tomato paste

• Condiments

  • 1 (29 oz can Tomato sauce
  • 2 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 (8 oz package Lasagna noodles, regular

• Baking & Spices

  • 2 tbsp Granulated sugar
  • 1 tsp Italian seasoning
  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt

• Dairy

  • 1 1/2 cups Cottage cheese
  • 4 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

• Liquids

  • 1 1/4 cups Water

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1/2 pound ground beef
• 1/2 pound Italian sausage (I use hot)
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 large onion, chopped*
• 1 tsp Italian seasoning
• 2 Tbsp parsley
• 2 tsp garlic powder
• 2 Tbsp Worcestershire sauce
• 1 (6oz) can tomato paste
• 1 (29 oz) can tomato sauce
• 2 Tbsp granulated sugar
• 1 1/4 cups water
• 1 (8 oz) package regular lasagna noodles, uncooked
• 4 cups shredded mozzarella cheese
• 1-1/2 cups cottage cheese
• 1/2 cup grated Parmesan cheese

Directions

• In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!) Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired. Cover and cook on low for about 4-5 hours or until noodles are tender.