Slow Cooker Lasagna

1 lb ground beef

1/2 C chopped onion

1 t minced garlic

1 6 oz can tomato sauce

1 C water

1 6 oz can tomato paste

4 oz can sliced mushrooms, drained

1 t salt

1 t dried oregano

8 oz pkg lasagna noodles, uncooked and divided

2 C shredded mozzarella cheese

12 oz container cottage cheese

1 /2 c grated parmesan cheese

Brown beef with onion and garlic; remove from heat. Add tomato sauce, water, tomato paste, mushrooms, salt and oregano, mixing well. Spread 1/4 of the meat sauce in the bottom of a 5 quart slow cooker; arrange 1/3 of the noodles over the sauce, breaking the noodles to make them fit. Combine the cheeses together; spoon 1/2 over the noodle layer. Repeat layers twice; top with remaining meat sauce. Cover and heat on low until noodles are tender, about 4 hours. Serves 8.

If you have kids...I add one jar of a baby food vegetable to the sauce and they never know it! Usually I pick a jar of green beans, squash or carrots.

This recipe is a Life Group favorite!

Beatrice