Perfect Lasagna!

It's fall sports season... and for our family that means wonky schedules. That also means it's crock season! Wednesday we attended a district cross-country meet so I threw a lasagna in the crock pot. It turned out perfectly and the best part is that you don't have to precook the noodles. Click on the link for the original recipe

Ness's Crock pot Lasagna (with Joy's modifications!)

Brown: 1 lb ground beef with 1 onion finely chopped and 2 cloves garlic crushed & minced. Drain grease and mix with 1 jar (28 oz) spaghetti sauce and a little extra (maybe 1/4 cup more) - I prefer chunky garden style.

Mix well: 1 lb. cottage cheese, 3 cups mozzarella/Italian cheese blend, 1 scrambled egg, 1/4 cup milk and 1 box of frozen spinach, thawed & squeezed dry.

Grease the bottom and sides of crock.

Spread about 1/4 of the sauce/meat on bottom of crock. Layer noodles (break to fit), 1/3 of cheese. Repeat with sauce - noodles - cheese for two more layers. Top with remaining sauce. Pour 2-3 tablespoons of water along sides of crock.

Cook on high for 3 hours.