Crock-Pot Lasagna Super easy because you don't have to precook the noodles 1 onion, diced 2 cloves garlic 1 lb. ground meat (I used 20 oz package of ground turkey) 2 15 oz cans tomato sauce 15 oz can diced tomatoes sautéed veggies (onion, mushroom, garlic, celery, grated carrot, grated summer squash; thaw and drain if frozen) 8 ounces lasagna noodles, uncooked 1+ pound shredded mozzarella cheese (plus up to ½ cup parmesan, optional) 1 pound cottage cheese (or ricotta) Grease inside of the crock-pot Make the sauce: Saute the onion until translucent Add other vegetables Brown the meat and add (drain fat if using beef) Add canned tomatoes and sauce Add basil, oregano, parsley, salt, pepper Simmer for a few minutes Spread 1/4 of the meat sauce on the bottom of the greased crock-pot Arrange 1/3 of the uncooked noodles over the sauce (break them so they fit better) Spread 1/3 of the cottage cheese over the noodles Sprinkle on 1/3 of the cheese Repeat steps 3-6 twice Spread remaining meat sauce over the top Cover and cook on Normal (Instant Pot) or Low (Crock Pot) for 4 hrs Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes before serving