Cooking Thursday

Today's recipe is one I just made for the first time and we really liked it. It's a crock pot recipe with a twist. It can be prepared ahead of time and frozen, and you know I love freezer meals!

For more recipes, visit Sandra at Diary of a SAHM.

Slow Cooker Lasagna

1 pound ground beef, browned and drained
28 ounce can tomato sauce
6 ounce can tomato paste
1 cup water
1 1/2 cup cottage cheese
4 cups mozzarella cheese
1/2 cup parmesan cheese
8 ounces uncooked lasagna noodles
1 tablespoons minced onion
1 teaspoon seasoned salt
1 teaspoon dried garlic
1 teaspoon Italian seasoning

Combine the ground beef, tomato sauce, tomato paste, 1 cup water, minced onion, seasoned salt and garlic and place in a gallon size ziploc bag.
Combine mozzarella cheese, cottage cheese, parmesan cheese and Italian seasoning and place in quart size ziploc bag.
Break lasagna noodles into thirds and place into quart size ziploc bag.
Place all 3 bags into gallon ziploc bag and freeze.

To prepare, thaw, then:
Spoon 1/4 beef mixture in bottom of a 6 quart slow cooker.
Layer 1/3 of noodles over beef, breaking noodles as needed.
Layer 1/3 of cheese over noodles.
Repeat beef, noodles and cheese twice, then top with remaining beef mix.
Cook on low for 3-4 hours, then uncover and cook for another 30 minutes.