The Best Crockpot Lasagna

This is my new favorite crockpot lasagna recipe. It is the best one I've ever tried! I love the flavor of the sauce, it's easy to make, and I ususally have these ingredients on hand. All huge pluses. It's also a great Sunday dinner and makes the house smell so yummy as it cooks. Thanks to Real Mom Kitchen for this fabulous recipe.

The Best Crockpot Lasagna

1 lb ground beef
1 clove garlic, minced
1 1/2 tablespoons dried parsley
2 tablespoons prepared pesto, or 1 tablespoon dried basil
1 teaspoon salt
25 oz jar marinara sauce (I used Emeril's Homestyle Marinara)
8 oz can tomato sauce
9 uncooked regular lasagna noodles
4 cups shredded mozzarrella cheese
24 oz tub small curd 4% cottage cheese

Spray the inside of the crockpot with cooking spray.

In a skillet, brown the beef until fully cooked. Drain grease. Add garlic, parsley, pesto, salt, marinara sauce, and tomato sauce. Bring to a boil, turn down heat to low and allow to simmer for 10 minutes.

In a bowl combine 2 1/2 cups of mozzarella cheese with the cottage cheese, set aside.

Place 1/4 of the meat mixture in the bottom of your crockpot. Spread to cover the bottom. Place 1/3 of the uncooked noodles on top of the sauce, breaking them up as needed to fit. Spoon 1/3 of the cheese mixture over the noodles. Repeat layers 2 more times, finishing with the remaining sauce. Cover and cook on low for 4 hours. Top with remaining 1 1/2 cups of shredded mozzarella. Cover with lid and let cook for 10 more minutes or until cheese is melted.