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In a skillet over medium heat, cook the ground beef until it’s nicely browned. Make sure to drain any excess fat. This step ensures a flavorful, tender base for your lasagna layers.
Layer the Lasagna:
Pour 1 cup of spaghetti sauce into the bottom of a 4-quart slow cooker. Lay down 2 uncooked lasagna noodles, breaking them if necessary to fit. Spread one-third of the browned beef over the noodles, followed by ¾ cup of cottage cheese and ½ cup of mozzarella. Repeat the layers: noodles, beef, cottage cheese, and mozzarella. Finish with a final layer of noodles, the remaining beef mixture, and top generously with mozzarella and Parmesan cheese.
Cook in the Slow Cooker:
Cover your slow cooker and set it to cook on low for about 4 hours. You’ll know it’s ready when the noodles are tender, and the cheese is melted, bubbly, and slightly golden on top. Serve hot and enjoy this comforting, cheesy lasagna straight from the crockpot!
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 6
