Lasagna!

Time to dig out your slow cooker again! I do have another lasagna recipe, but this one is Josh's favorite. (The other one - a 5 cheese lasagna - is my favorite, though. I think Josh just prefers this one because it has meat while the other one does not.) I got this recipe from my friend Stacey. It's another super-easy recipe! But then again, aren't most slow cooker recipes? I tend to do most of my slow cooker recipes on Sundays - that way I can throw everything in when I get up, and it's usually ready right around the time we get home from church. If that's something you want to do, too, just make the meat sauce the night before, store it in the fridge, and then just grab it when you're ready for it the next morning. Another thing that I really like about this recipe is that it uses cottage cheese instead of ricotta. I don't know why, but something about ricotta cheese just grosses me out. Ugh!

Lasagna

1 lb. ground beef
1 large onion, chopped
1 tsp minced garlic
29 oz. tomato sauce
1 c water
6 oz. tomato paste
1 tsp salt
1 tsp oregano
1/2 tsp Italian seasoning
1/4 tsp marjoram
1/4 tsp basil
1 pkg. uncooked lasagna noodles
12 oz. small curd cottage cheese

Brown beef, cooking it over medium-high heat, along with the onion & garlic. Drain. Add the tomato sauce, water, tomato paste, salt, and spices. In the slow cooker, layer the meat sauce, lasagna noodles, and cottage cheese. (Makes about 4 layers.) Cook on Low 3 hours.