Quick and Easy Lasagna

For the most part, living in the country, out of the city lights and noise, is a wonderful dream come true.
It does, however, have some disadvantages.  As our area continues to grow by leaps and bounds, the drive to work gets longer and longer.  I leave my house before seven and get home around six.  It makes for a long day and the older I get, the less I want to cook when I get home.
I think this is why I rely on my slow cooker for many of our meals.  Most of the time, I throw in a chicken or roast, add some veggies and let them cook all day.  It’s so nice to come home to a wonderful smell and a delicious meal ready to eat.
Another great meal I like to make in the winter is Slow Cooker Lasagna.  It does take a little more prep time, but you can do this the night before or, if you’re an early riser like me, the morning of.   Since the cooking time is a little shorter than most meals, I usually save this one for the weekend so I’m not so rushed during the week.   Unfortunately, I don’t have any pictures because it was devoured quickly and what was left was taken for lunches the next day.
I would suggest, if you don’t have a slow cooker, look for one with an automatic warm feature and adjustable times (some versions have high and low with no time options).  Mine is pretty old but I can still adjust the times to thirty-minute intervals with the automatic warm feature kicking in when the cooking time is complete.

Slow Cooker Lasagna
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz.) tomato sauce
1 cup water
1 can (6 oz.) tomato paste
1 tsp. salt
1 tsp. dried oregano
1 package (8 oz.) no-cook lasagna noodles
4 cups (16 oz.) shredded mozzarella cheese
1-1/2 cups (12 oz.) small-curd cottage cheese
1/2 cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat
 until meat is no longer pink; drain. Add the tomato sauce,
 water, tomato paste, salt and oregano; mix well. Spread a
 fourth of the meat sauce in an ungreased 5-qt. slow cooker.
 Arrange a third of the noodles over sauce (break noodles if
 necessary). Combine the cheeses; spoon a third of the mixture
 over noodles. Repeat layers twice. Top with remaining meat
 sauce. Cover and cook on low for 4-5 hours or until noodles
 are tender. Makes 6-8 servings.

Serve with a salad and garlic bread and enjoy!
Perfect for this busy holiday season.

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