Crockpot Lasagna (Brittany Hyatt)

Part 1:

1 ½ lbs of Hamburger of sausage (cook and drain) (or I have made it without)

1 large can (26 to 32 oz) of spaghetti sauce

1 can (10 to 16 oz) of undrained diced tomatoes

Part 2:

About 2 c. of large, uncooked pasta of your choice (rotini, penne, etc.)

Part 3:

10 oz. cottage cheese

1 c. shredded cheese

1 egg

Mix each part together, then layer ½ of each part into the crockpot (beginning with part 1).  Repeat the layers with the remainder of each part.  Cook on high for 4 hrs or low for 6 hrs (until pasta is tender).

Brittany’s note:  I’ve made several variations of this recipe.  You can add spinach or mushrooms or cut up squash in with part 1.  I’ve also noticed it tastes better if you make sure that the pasta near the top of the crockpot is pushed down into the sauce layer (or otherwise the pasta gets a little hard and crispy).  It’s a great Sunday meal.