Crock Pot Lasagna

Being an adult is a tough thing. Some days I look back on college life and reminisce on how easy life was...especially the summers. Living at home, working less than 30 hours a week and having home cooked meals. Thanks Mom! 

Sometimes the hardest part of my day is figuring out what to eat for dinner, especially when I've just gotten home from work and did not plan ahead. When you're ravenous, making a big meal is just not an option. Thankfully, the crock pot has come in handy many nights for dinner. I don't know how to make a whole lot of things in the crock pot, but I'm finding more and more recipes. 

I stumbled upon this recipe on Pinterest and also found another neat crock pot recipe site here.

Prepare the night before, stick in the fridge and plug in the next day before you head to work. :)

Yield: 6-8 servings

Ingredients:
1 lb ground beef
1/4 cup chopped onions
1/4 cup chopped bell peppers
29 oz. can tomato sauce
8 oz. package lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese

Directions:
1. Spray the inside of the crock pot with cooking spray. 
2. Brown the ground beef and drain off grease except for about 1 Tablespoon. Remove beef  from pan. 
3. Saute peppers and onions in pan with grease until slightly softened. Add beef back in and stir in the tomato sauce. 
3. Spread 1/4 of the meat sauce on the bottom of the crock pot.  Arrange 1/3 of the uncooked noodles over  the sauce, breaking as needed to fit. 
4. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.
5. Repeat layers twice. Top with remaining sauce. 
6. Cover and cook on low for 4 hours or to work around your work day, cook on high for an hour or two before work then cook on low or warm until you're home again. 
7. Let lasagna stand in crock pot with lid off for at least 10 minutes before serving.