SLOW COOKER LASAGNA

Ingredients

• 1 tbsp canola oil
• 1 lb (0.5 kg) lean ground beef
• 2 2/3 cups thawed Freezer Tomato Sauce or 1 jar (650 mL) tomato-based pasta sauce
• 1 1/2 cups water
• 1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
• 1 cup diced onion
• 2 tsp basil, crumbled
• 1 tsp oregano, crumbled
• 2 cups cottage cheese
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup freshly grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 9 uncooked whole wheat lasagna noodles

Directions

1. Heat oil in a large non-stick frypan over medium heat. Add beef and cook, stirring to break up beef, until browned and cooked through. Using a slotted spoon, transfer beef to a large bowl.
2. Add Freezer Tomato Sauce, water, spinach, onion, basil and oregano to beef; stir to combine. Stir in cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp Parmesan cheese and beaten egg until combined.
3. Spread 2 cups of beef mixture in bottom of a greased 6 quart slow cooker. Place 3 uncooked noodles on top, breaking noodles as needed to fit. Repeat layering two times, each time using 2 cups of beef mixture and 3 uncooked noodles. Spread remaining beef mixture evenly over noodles.
4. Cover and cook on low heat setting until liquid is absorbed and noodles are tender, about 4 hours. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and remaining 2 tbsp Parmesan cheese. Cover and let stand for 10 minutes or until cheese is melted.