• 1 pound extra lean ground beef or turkey
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 jar spaghetti sauce
• 1 cup water
• 1 15-oz. container ricotta cheese
• 1 16-oz. container cottage cheese
• 1/2 cup grated Parmesan cheese
• 2 teaspoon dried oregano, split 1 teaspoon for meat, 1 teaspoon for cheese mixtures
• 2 teaspoon dried basil, split 1 teaspoon for meat, 1 teaspoon for cheese mixtures
• 1 teaspoon salt, split 1/2 teaspoon for meat, 1/2 teaspoon for cheese mixtures
• 1 8-oz. package lasagna noodles, about 9 flat noodles
• 1 8-oz. package shredded Mozzarella cheese (2 cups)

Brown Meat, Make Sauce

In a non-stick skillet over medium heat, cook brown beef, onion and garlic.  Cook until no pink shows in meat.

You can also brown the meat, onion and garlic in the microwave.  Use a microwave safe bowl, arrange the ground meat in a donut shape with the center of the circle open.  Cover with lid or plastic wrap.  Cook on high for 5 minutes.  Break apart and stir pieces back into a donut shape.  Cook on high another 5 minutes. Repeat for 2 minutes each additional cooking cycle until no pink shows in meat.

Drain browned meat mixture in colander.  Press paper towels into meat to absorb any excess fat.  Transfer back to the skillet or microwave safe bowl and add the jar of spaghetti sauce and water as well as 1 teaspoon oregano, 1 teaspoon basil, and 1/2 teaspoon salt.  This makes about 5 cups of meat sauce.

Make Cheese Filling

In a medium bowl, mix ricotta cheese, cottage cheese, and Parmesan cheese (don’t include Mozzarella, this will be used in a different layer).  Add oregano, basil, and salt. Since the noodles are used “dry” and not boiled in salted water, it is important to season both the meat and cheese mixtures to keep the lasagna from being bland.  This makes about 4 cups of cheese filling.

Layer Noodles, Cheeses, and Meat in Crockpot

In an ungreased slow cooker (crockpot), spoon 1/4 of the meat sauce mixture (1 1/4 cups).  This is the bottom layer.  Arrange 1/3 of the dry noodles (3 noodles) in a single layer over the meat sauce. You may have to break up the noodles to make them fit. Spoon 1/3 of the cheese sauce (1 1/3 cups) over the dry noodles.  Sprinkle with 1/4 of the Mozzarella cheese (1/2 cup).  Repeat all layers twice.  You should have 1/4 of the meat sauce and 1/4 of the Mozzerella cheese left.  Put the meat sauce on and then sprinkle with the last of the Mozzarella cheese.

Cover and cook in the crockpot on low for 4-5 hours until noodles are tender.

Serves 6-8.

You can make up the lasagna layers ahead of time and refrigerate the covered container overnight.  Remove from the ‘fridge and cook the next day.

Recipe by Terri Gallamore, Denton, Texas