Recipes Crockpot Lasagna 1 lb hot Italian sausage 1 large onion, chopped 2 garlic gloves, minced 1 can (29 oz)tomato sauce 1 cup water 1 can (6 oz) tomato paste 1 tsp salt 1 tsp dried oregano 1 package (8oz) no-cook lasagna noodles 4 cps (16 oz) shredded mozzarella cheese 1 1/2 cups (12 oz) small-curd cottage cheese 1/2 cup grated Parmesan cheese In a skillet, cook sausage. In the meantime saute onion and garlic over medium heat; drain sausage, onion and garlic. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings. This was given to me by a friend and I haven't yet tried it, but sounds good... and easy.

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Even though I have tried to be very careful in typing the recipes, I cannot be responsible for typographical errors. Some recipes have been given to me and I have not yet had a chance to try them.

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