I can’t remember where I got this recipe. Maybe from a Taste of Home magazine. I never liked making lasagna until I tried this one. I did adjust this recipe to use what I can from our garden as much as possible.
1/2 bell pepper, diced
1 onion, diced
2 ribs of celery, sliced
1 pound ground beef
2 cloves garlic, minced
3 six ounce cans of tomato paste
1 quart diced tomatoes, undrained
tomato juice, I don’t use a full quart
1 teaspoon salt
1 teaspoon dried oregano
8 ounces lasagna noodles, uncooked
4 cups mozzarella cheese, grated
1 1/2 cup small curd cottage cheese
1/2 cup parmesan cheese, grated
In a skillet, cook beef, onion, pepper, celery, and garlic over medium heat until meat is no longer pink; drain. Add the tomato paste, tomatoes, salt, oregano, and enough tomato juice to make the sauce the consistency that you like. Mix well and spread 1/4 of the sauce in the bottom of a lightly greased crock pot. Arrange a third of the noodles over the sauce (breaking the noodles if necessary). Combine the cheeses; spoon a third of the mixture over the noodles. Repeat layers twice. Top with remaining sauce and cover. Cook on low for 4-5 hours, or until noodles are tender.