Slow Cooker Lasagna

Spray a large pot over medium-high heat with oil, when hot add the ground beef and ¾ teaspoon salt. Sauté for about 3 to 4 minutes, or until the ground beef is mostly cooked then add the onion and garlic and cook until soft, 2 minutes.

Add the crushed tomatoes and ¼ cup water (swoosh it around the tomato can to get every last bit) then add to the pot.

Season with Italian seasoning, remaining ¼ teaspoon salt and bring to a boil, reduce the heat to medium-low, cover and simmer for about 20 minutes. Taste for salt and adjust as needed.

Meanwhile while the sauce cooks, in a large bowl, mix together the cottage cheese (or ricotta), beaten eggs, Parmesan cheese, ½ cup of the mozzarella, and the chopped parsley. Set aside.

Spray the sides of an oval 6-quart slow cooker with olive oil, then spread 1 cup of meat sauce on the bottom. Layer 3 lasagna noodles (break them to fit if needed), add 1 generous cup meat sauce, followed by ⅓ of the cheese mixture. Repeat this process 2 more time, finishing with the last 3 noodles. Top with the remaining sauce (you might have a little extra).

Cook on low for 3 ½ to 4 hours, or as long as 6 if needed (time will vary depending on your slow cooker and the noodles you use). At the 3 hour mark, poke the center with a knife to see if the noodles are tender, if it slides in easily and noodles feel tender it’s done. If there’s resistance, add another 30 to 60 minutes.

When noodles are tender, sprinkle the remaining 1 cup mozzarella over the top, cover, and cook until the cheese is melted, 5 to 10 minutes. Let it stand for 10 minutes with the lid off, then cut into 8 pieces. Garnish with parsley, if desired.