1 lb. lean ground beef
1 onion, chopped
2 tsp minced garlic
1 6-oz? can tomato juice
1 (29-oz) can tomato sauce
1 (6-oz) can tomato paste
1 tsp. each of salt, dried oregano, and Italian herb seasoning
Dash of red pepper flakes
1 (12-oz) pkg. lasagna noodles
12 ounces ricotta cheese and 1 egg OR 12 ounces cottage cheese
1 pkg. frozen chopped spinach, drained
½ cup grated Parmesan
2 cups grated cheddar cheese
In a large skillet over medium heat, cook the ground beef, onion, and garlic until brown.
Add tomato juice, sauce, paste, salt, and spices.
Stir and cook until heated through.
In a large bowl, mix the cheeses and spinach.
Spoon a layer of the meat mixture on the bottom of the slow cooker.
Add a double layer of uncooked lasagne noodles by breaking into small pieces to fit into slow cooker.
Top with a portion of the cheese mixture.
Repeat layers (meat, noodle, cheese) until all ingredients are used and end with a cheese layer.
Cover and cook on low heat in slow cooker for 6-8 hours.