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Brown ground beef. Note: I use venison-you can use any 'ground' meat you like
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Drain beef, add back to low heat
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Stir in spaghetti sauce, salt, pepper and garlic salt to ground beef
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Allow sauce mixture to simmer for 5-10 minutes, slowly stirring
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Add 1/2 of sauce mixture to greased slow cooker
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Add layer of lasagna noodles on top of sauce mixture, making sure to cover edges Note: you may have to break some noodles in half to make them fit
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Whisk 1 egg into cottage cheese
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Add 1/2 of cottage cheese/egg mixture as next layer
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https://www.lovinglivinglancaster.com/wp-content/uploads/2016/10/IMG_1793.jpg
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Add layer of lasgna noodles on top of cottage cheese mixture, making sure to cover edges
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Add remaining sauce mixture as next layer
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Add layer of lasagna noodles on top of sauce mixture, making sure to cover edges
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Add remaining cottage cheese/egg mixture-this will be your top layer
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Cover and cook on 'low' for 3 hours
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After 3 hours, noodles should be soft (make sure to check the edges)
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Uncover and cook on high for 30-45 minutes-or until you see that the lasagna has firmed up a bit (no water sitting on top)
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Add shredded cheese to top of lasagna
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Cover and change setting to 'keep warm'-allow cheese to melt
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Cool and serve