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Ingredients
1 Pound ground beef
1/2 Pound Italian sausage
1 Large onion, finely chopped
2 Garlic cloves, crushed and minced
1 (26 oz) Jar spaghetti sauce
1 (8 oz) Package no-boil lasagna noodles
16 Ounces shredded mozzarella cheese
1 Pound ricotta cheese
1/2 Pound small cured cottage cheese
1/4 Cup milk
1 Egg
1/2 Cup shredded Parmesan/Romano cheese
Salt and pepper to taste
Instructions
In a large fry pan brown the beef and sausage in a little oil, then add onion and garlic and cook until onion is translucent. Drain off any grease. Add the spaghetti sauce into the browned meat mixture. Mix well. In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella, Romano and cottage cheese and combine well. Grease the crockpot with some vegetable shortening on the bottom and sides. Put about 1/4 of the meat and sauce mixture in the bottom of the crockpot. Put a layer of noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles and cheese for another 2 layers. Top with meat sauce. Cook on LOW for 4 to 6 hours or until noodles are tender.