Slow Cooker Lasagna

Method

1. 1

   In a large pot heat 2 Tablespoon olive oil over medium high heat. Add the ground beef and the sausage, breaking the meat up with a wooden spoon as it cooks. Cook until it is browned, about 5 minutes. Drain the fat and return to the pot.

2. 2

   Add in the garlic, onion, carrots, celery, diced tomatoes, tomato sauce, tomato paste, oregano, thyme and simmer for 10 minutes. Remove from heat. Set aside.

3. 3

   In another mixing bowl combine 1 cup mozzarella cheese, 1 1/2 cups cottage cheese, 1 cup part-skim ricotta cheese and mix well.

4. 4

   Spray your slow cooker with a non-stick spray.

5. 5

   In a slow cooker spread an even layer of the meat sauce on the bottom. Layer three noodles on top of the sauce, breaking them as you need to fit them. Follow with another even layer of meat sauce, then the cheese mixture, then noodles and repeat two more times. You should end with sauce on top of noodles.

6. 6

   Spread the 1 remaining cup of mozzarella cheese over top of the sauce.

7. 7

   Cook on low for 3 to 4 hours, or until the cheese is just bubbling and the noodles are soft. Make sure not to overcook or the noodles will become tough. Remove the lid, sprinkle with parmesan cheese and fresh parsley and basil. Serve warm.