Random Recipe 2 - Crock Pot Lasagna

This is recipe I frequently serve when we have guests. It's always well-received and it makes a complete meal just by serving a salad and breadsticks along with it. Since I do try to also offer dessert when we have visitors, I will generally serve a chocolate cake or ice cream as well. If you make your breadsticks (and dessert, if serving) ahead of time, it's a simple matter to toss the salad just before serving dinner and have everything to the table with minimal effort, allowing you to actually enjoy your company, rather than leaving you stuck in the kitchen right up until meal time.

Lasagna

1 container ground beef starter mix* OR
   1 lb. ground beef
   1 medium onion
   2 cloves garlic, minced
29 0z. can tomato sauce
1 cup water
6 oz. can tomato paste
1/2 tsp. salt**
1 tsp. oregano
1 tsp. basil
8 oz. uncooked lasagna noodles
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese
1/2 cup grated Parmesan

1. Thaw beef starter mix overnight or in microwave and place in large saucepan, OR: brown beef, onion, and garlic in saucepan, drain well, return to pan.
2. Stir in tomato sauce, paste, salt, oregano, and basil; heat just until bubbly.
3. Combine cheeses in a separate bowl or container.
4. Spread 1/4 of the meat sauce in bottom of slow cooker. Top with 1/3 of uncooked noodles. (May have to be broken to fit.)
5. Spoon 1/3 of cheese over noodles.
6. Repeat layers twice, then top with remaining meat sauce.
7. Cover and cook on low for 4 - 5 hours.

* I make a master mix of ground beef when I buy it in bulk - EXPLAINED HERE. Also, when I find ground turkey on sale for cheaper than the beef, I will use it in my master mix instead and no one has ever noticed the difference.

** original recipe called for a full teaspoon of salt, so use at your own discretion.