Slow Cooker Lasagna
lbs Italian Sausage
oz Pasta Sauce
oz Frozen Spinach
Thawed and Drained
cups Mozzarella Cheese
oz Small Curd Cottage Cheese
cups Parmesan Cheese
tsp Dried Oregano
No Boil Lasagna Noodles
In a large skillet or pot, brown the sausage with the onion over medium
Add the garlic, salt and pepper, and cook for another minute over
medium heat. Add the pasta sauce and water. Stir.
Squeeze the remaining moisture from the chopped spinach with a paper
towel. Add the spinach to the sauce and stir until heated through. Remove
the sauce from heat.
In a large bowl, mix 4 cups of mozzarella, cottage cheese, Parmesan, egg
and oregano. Stir with a spoon until well blended.
Layer into your slow cooker pot: sauce, noodles and cheese mixture.
Repeat. End with a layer of the sauce on top and finish with the remaining
cup of mozzarella.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
Set the lid ajar for the last 30 minutes (or longer if needed) to allow
remaining moisture to escape.