Slow Cooker Lasagna

For 6 servings, Slow Cooker Lasagna keeps the list centered on salt, pepper and brown sugar. Set aside about 320 minutes.

• Yield 6 servings
• Ready in 320 minutes
• Prep 20 minutes
• Cook 300 minutes

Ingredients

• 1 (28-ounce) can crushed tomatoes
• 1 (6-ounce) can tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-2 teaspoons brown sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 teaspoon balsamic vinegar
• 2 cups cottage cheese (drain off excess liquid if there's a lot)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon dried parsley (or a couple tablespoons fresh)
• Pinch of salt and pepper
• 9-12 no-boil lasagna noodles
• 10 ounces mozzarella cheese shredded ((2-3 cups))

Instructions

1. Lightly coat the inside of a round 4- or 5-quart slow cooker with nonstick cooking spray.
2. In a medium bowl, whisk together the crushed tomatoes, tomato paste, salt, pepper, sugar, oregano, basil, thyme, garlic powder, and balsamic vinegar.
3. In another bowl, stir together the cottage cheese, Parmesan cheese, parsley and pinches of salt and pepper.
4. In the slow cooker, spread about 1/2 cup of sauce across the bottom. Add a double layer of noodles, breaking to fit. Spread 1/3 of the cottage cheese mixture (it's ok if the layer is spotty and not overly thick), followed by 1/3 of the remaining sauce and 1/3 of the mozzarella cheese.
5. Repeat the layers (noodles, cottage cheese mixture, sauce and mozzarella) twice more.
6. Drizzle 1/3 cup (more or less) of water around the edges (see note above).
7. Cover and cook on low for 4-5 hours. Turn off, remove the insert (if it's removable) to a heatproof spot or trivet and let sit for 20 minutes before serving (you can dig in before that but it might be just a tad soupy and lava hot).

Give it a minute off the heat, then serve it while it is still hot.