SLOW COOKER LASAGNA

Serves: 8

1 tbsp (15 mL) canola oil

1 lb (454 g) lean ground beef

1 jar (23 oz./650 mL) tomato-based pasta sauce

1 1/2 cups (375 mL) water

1 pkg. (10 oz./300 g) frozen chopped spinach, thawed and squeezed dry

1 cup (250 mL) diced onion

2 tsp (10 mL) basil, crumbled

1 tsp (5 mL) oregano, crumbled

2 cups (500 mL) cottage cheese

2 cups (500 mL) shredded mozzarella cheese, divided 1/4 cup (60 mL) freshly grated

Parmesan cheese, divided 1 large egg, lightly beaten

9 uncooked whole-wheat lasagna noodles

1. Heat oil in a large non-stick frying pan over medium heat. Add beef and cook, stirring to break up beef, until browned and cooked through.

2. Using a slotted spoon, transfer beef to a large bowl.

3. Add pasta sauce, water, spinach, onion, basil and oregano to beef; stir to combine. Stir in cottage cheese, 1 1/2 cups (375 mL) mozzarella cheese, 2 tbsp (30 mL) Parmesan cheese and beaten egg until combined.

4. Spread 2 cups (500 mL) of beef mixture in bottom of a greased 6-quart (7-L) slow cooker. Place 3 uncooked noodles on top, breaking noodles as needed to fit.

5. Repeat layering 2 times, each time using 2 cups (500 mL) of beef mixture and 3 uncooked noodles. Spread remaining beef mixture evenly over noodles.

6. Cover and cook on low heat setting for 4 hours or until liquid is absorbed and noodles are tender.

7. Uncover and sprinkle with remaining 1/2 cup (125 mL) mozzarella cheese and remaining 2 tbsp (30 mL) Parmesan cheese.

8. Cover and let stand for 10 minutes or until cheese is melted.