Crock Pot Lasagna

**This recipe came from a class at church a while back where we learned about crock pot cooking. What a yummy and easy dinner. It really is delicious and has great flavor.**

Crock Pot Lasagna
1 lb ground beef (optional for vegetarians)
**You could replace with vegetables or just use the red sauce**
1 onion finely chopped
2 garlic cloves, minced
1 6oz can tomato paste
2 15oz cans tomato sauce
1 tsp oregano
1 12oz box lasagna noodles

1 12oz Cottage Cheese - You could probably sub Ricotta cheese, I like Cottage cheese better.
1/2 cup or more as desired Parmesan Cheese
2 cups or more as desired Mozarella Cheese

First, brown your meat over medium heat with the onion and garlic. Continue to cook until the meat is no longer pink. When the meat is done, drain any fat that may be in pan. Then add the oregano, tomato paste, and tomato sauce. Stir until mixture is well blended and warm.

My mixture did about 2 1/2 ladles of sauce per layer and I did 3 layers. So put a layer of red sauce on the bottom of the crock pot, then add a double layer of noodles. I had to break mine to get them to fit along the sides. The middle ones went down perfectly.

Then add a layer of cottage cheese, parmesan cheese and then mozarella cheese. Repeat this for 2 more layers ending with the cheese.

Put in your crock pot on low and cook for about 4 hours depending on your crock pot.