4-Cheese Lasagna

Name: 4-Cheese Lasagna
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 12 serving(s)
Ingredients: 1 lb ground beef; 2 (26 ounce) jars ragu chunky tomatoes, garlic and onion sauce; 1/2 cup water; 1 tablespoon italian seasoning; salt; pepper; 2 tablespoons grated parmesan cheese; 1 (16 ounce) container small curd cottage cheese; 1 (8 ounce) package oven-ready lasagna noodles, uncooked (I used 9 noodles); 4 cups shredded mozzarella cheese; 2 cups shredded colby-monterey jack cheese

Submitted by Sassy J

"Source: Gooseberry Patch. My first try at making lasagna in a slow cooker. Differences from oven-baked lasagna--the noodles were softer and this was a little looser overall. Even with letting it set, you had to be careful slicing and getting out of the cooker. The taste/flavor was awesome, so I will keep this in my arsenal."

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photo by Sassy J

Ready In:: 4hrs 30mins
Ingredients:: 11
Serves:: 12

ingredients

1 lb ground beef
2 (26 ounce) jars ragu chunky tomatoes, garlic and onion sauce
¹⁄₂ cup water
1 tablespoon italian seasoning
salt
pepper
2 tablespoons grated parmesan cheese
1 (16 ounce) container small curd cottage cheese
1 (8 ounce) package oven-ready lasagna noodles, uncooked (I used 9 noodles)
4 cups shredded mozzarella cheese
2 cups shredded colby-monterey jack cheese

directions

In a skillet over medium heat, brown beef; drain and remove from heat.
Stir in sauce, water and seasonings.
In a bowl, combine Parmesan cheese and cottage cheese; set aside.
In a large lightly greased slow cooker, spread some beef mixture; top with noodles, breaking them to fit in the slow cooker, if needed.
Top with some beef mixture, some cottage cheese and some of both kinds of shredded cheese.
Repeat layers 2-3 more times, ending with shredded cheese.
Cover and cook on LOW setting for 3 1/2 -4 hours, until noodles are tender.
Turn off slow cooker; let stand for 10 minutes before serving.