The recipe I have for you today is one I've made before and my children loved. I mean, it really had come out perfect! Unfortunately, it didn't work out as well this time and we ended up with 'soak and scrub' for three days with the crock pot.
I like to use easy recipes you can toss in the crock pot for the nights I teach. (otherwise, I end up going hungry) When done right, this is a delicious twist on Lasagna.
Mama's Best Lasagna1 lb.ground beef
1/2 lb Italian sausage
1 (32-OZ)can spaghetti sauce with mushrooms This is where I went wrong the last time I made this--the first time I used more sauce. So personally, I'd put 1 1/2 - 2 jars of sauce in so you don't have to 'soak and scrub'. I also don't do mushrooms.
1 egg, beaten
1 (12-oz) ctn. cottage cheese
1 (12-oz) pkg. broad noodles, uncooked
1 (12-oz) pkg. shredded mozzarella cheese
1 onion, chopped
Brown ground beef and sausage; drain. Place enough spaghetti sauce in slow cooker to cover bottom I'd put a little more than that. Combine egg with cottage cheese. On top of sauce, layer noodles, cheese mix, mozzarella, remaining spaghetti sauce, meats and onion. Save a little mozzarella cheese to put on top. Cover and cook on low for 5-10 hours.
That's it for now. Everyone have a sparkling weekend and remember life is too short for half-ply toilet paper!