I have mentioned my on again, off again relationship with the slow cooker, but this recipe could keep the love flowing. After reading several versions of this, I settled on using my own style. Since this was meant to be a time-saving dinner, I used jarred spaghetti sauce rather than homemade. The end result was pretty runny served hot from the crock. After it had cooled I pulled the liner out and stored it in a large bowl in the fridge overnight. The leftovers were reheated in the microwave, still in the liner inside the bowl, and the layers were firmer and attractive. It wouldn’t work to put it in the cooker and leave it all day, but I think you could cook it on low for 6 hrs since I did high for 3 hrs.
Slow Cooker Lasagna
1 lb ground meat, browned and drained (I used part chicken and part beef and cooked it with a little onion and garlic)
24 oz. ricotta
16 oz. small curd cottage cheese
2 c. mozzarella, shredded
~ 40 oz. spaghetti sauce, fresh or jarred
8-10 uncooked lasagna noodles
1 c. mozzarella, shredded
Brown the meat and set aside (or leave it out if you prefer a vegetarian dish). In a large bowl, mix together the cheeses, egg, and parsley.
Line the slow cooker, if desired. Spread a few tablespoons of sauce on the bottom. Make a layer of dry noodles on top, breaking them as needed to fit. Top with more sauce, meat, and cheese. Repeat layers ending with noodles and sauce. Cook on High for 3 hrs. Top with remaining mozzarella; let stand for 10 minutes before serving.