Crock Pot Lasagna
3 cups Red Sauce
1 pound cooked ground beef or ground Italian sausage
1/4 cup water
9 lasagna noodle, uncooked
2 cups shredded mozzarella cheese
2 cups spinach, uncooked
1 1/2 cups cottage cheese
1/4 cup shredded Parmesan cheese
1/2 teaspoon garlic powder
11/2 teaspoon Italian seasoning
Spray the inside of the crock pot with non-stick cooking spray.
Combine the ground beef and red sauce.
Combine the cottage cheese, Parmesan cheese, garlic powder, and 1 teaspoon of the Italian seasoning.
Spread 1/2 cup of the meat sauce on the bottom of the crock pot. Gently pour the water on top.
Repeat the layering process again: about 3 noodles, half of remaining cottage cheese mixture, remaining spinach, half of remaining red sauce, 1/2 cup mozzarella cheese.
For the final layer place in remaining noodles (or whatever is needed to cover the top), remaining cottage cheese mixture, remaining red sauce, 1/2 cup mozzarella cheese.
Cover and cook on low for 4 hours (if you need it to be in there a little longer, put it on warm after 3-4 hours until you're ready to eat).
30 minutes before you're ready to eat sprinkle on remaining 1/2 cup of mozzarella and the 1/2 teaspoon Italian seasoning.
*I read one recipe where the lady needed it to be in the crock pot for 6-8 hours so she set her crock pot on high for about 45 minutes and then set it on warm for the rest of the time. I have not tried this, but I think it would work. This lasagna is pretty fool proof.