If you haven’t noticed already, I love crockpot meals. I’m a busy, single, full-time working mama and evenings can get hectic around the house. This one is extremely easy and so yummy. If you’re like my family and do not like ricotta cheese we substitute with cottage cheese, it’s so good and an easy replacement. If you like ricotta then use what you prefer in place of cottage cheese.

I also use my own spaghetti sauce because as always, be more sustainable and support local.

Crockpot Lasagna

1 lb.	ground beef
1 jar	spaghetti sauce
1 24 ounce	Cottage cheese
1 tsp.	garlic powder
1 tsp.	onion powder
1 tsp.	salt
1 tsp.	pepper
8 noodles	lasagna noodles-uncooked
1 cup	shredded mozzarella cheese

here’s how

1	Brown meat in a skillet, drain and return to skillet
2	Add sauce and seasonings to skillet and mix until warmed
3	Place a thin layer of the meat sauce on the bottom of the crockpot
4	Place one layer of lasagna noodles, break in half if needed to fit the crockpot
5	Spread a layer of cottage cheese on the uncooked noodles
6	Add another layer of the meat sauce over the cottage cheese
7	Add a portion of your  mozzarella cheese over the meat sauce.
8	Repeat steps of layering until all meat sauce and cottage cheese are used. Top with mozzarella cheese.
9	Cook on low for 4 hours.
10	Remove from crockpot and serve warm. Top with parsley and parmesan cheese, should you like.

storage

FREEZER

This is a great recipe to store! Store in an air tight container for up to 3 months once cooked fully.

FRIDGE

Store leftovers in an airtight container for up to 3 to 4 days.