Slow cooker lasagna recipe


1/2 lb (0.22 kg) ground meat
1/2 lb (0.22 kg) Italian sausage (hot)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 large onion, chopped
1 teaspoon Italian spices
2 tablespoons parsley
2 teaspoons garlic powder
1 can (small) tomato paste
2 tablespoons Worcestershire sauce
1 can (29 oz) tomato sauce
2 tablespoons sugar
1 and 1/4 cups (315 mL) water
1 package lasagna dough (uncooked)
4 cups (1000 mL) shredded mozzarella cheese
1 1/2 cups (375 mL) cottage cheese
1/2 cup (125 mL) Parmesan cheese


In a large pot, add a little oil and olive and brown the ground meat with the sausage and onions. Add salt, pepper, Italian spices, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar and water. Mix and simmer for 15 to 20 minutes.
Pour 1/4 of the sauce into the bottom of the slow cooker.
Add 1/3 of the pasta on top.
Combine the cheese together and pour the 1/3 over the pasta.
Repeat layers twice.
Top with remaining sauce and cheese if using.
Bake at LOW for 4 to 5 hours.