Slow Cooker Lasagna

Elder Sedlacek is a lasagna fan. So for his last night at home, I wanted to make some.

Instead of the usual buy-a-frozen-lasagna-and-throw-it-in-the-oven, it needed to be special. And if I didn't have to heat up the oven? That would be even better!

That's where this Slow Cooker Lasagna comes in. It's easy to put together--you don't even have to boil the noodles first--and it tastes delicious. In the words of Jared, "This is the best lasagna you ever made." Ahem, step aside, Stouffer's.

Slow Cooker Lasagna
1 1/2 lb. ground beef
1/4 c. dry minced onion
2 cloves garlic, minced
3 T. dried parsley
3 T. prepared pesto
1 1/2 t. salt
1 30-32 oz. jar marinara sauce (I used Kirkland Signature)
1 lb. package of uncooked Lasagna noodles
2 c. shredded mozzarella cheese
16 oz. carton cottage cheese
1/2 c. grated parmesan cheese

Spray the inside of your slow cooker with non-stick spray. In a large skillet, brown the ground beef. Drain. Return ground beef to skillet and add onion and garlic, 2 T. of dried parsley, pesto, salt and marinara. Stir to combine and then heat thoroughly. Simmer 5-10 minutes. While sauce simmers, combine cottage cheese, parmesan, and 1 T. dried parsley. Stir in one cup of shredded mozzarella.

Pour enough meat sauce into the slow cooker to just cover the bottom. Break up 3 lasagna noodles and place on top of sauce. Cover with 1/3 of the cottage cheese mixture. Repeat layers twice with meat sauce, 3 noodles, and cottage cheese. End with a final layer of noodles with sauce on top. Cover and cook on low for 4 hours. At end of cooking time, sprinkle remaining shredded mozzarella on top, then cover and cook for 15 more minutes or until cheese is melted. Serves 8. 

Adapted from Crockpot Lasagna at Real Mom Kitchen.