15whole lasagna noodles (Don't use the no cook noodles)use gluten free if needed
28oz.can crushed tomatoes
15oz.can tomato sauce
16oz.cottage cheeseuse gluten free if needed
2cupsshredded mozzarella cheeseuse gluten free if needed
In a medium-sized skillet, heat olive oil. Sauté onions until translucent. Add beef, cook until browned. Drain. Add garlic and oregano to beef, let cook 1 minute. Stir in Rotel tomatoes.
In crockpot, layer 1/4th of beef mixture. Add 4-5 lasagna noodles on top, breaking to fit. Top with 1/3 cottage cheese then 1/4 of the mozzarella cheese. Pour the whole can of tomato sauce on top of mozzarella cheese. Layer another 1/4 of the ground beef, 4-5 lasagna noodles, 1/3 cottage cheese, and 1/4 mozzarella cheese. Pour 1/2 of the can of crushed tomatoes on top of the mozzarella cheese.
Repeat the layers once more. 1/4 ground beef, lasagna noodles, the last of the cottage cheese, 1/4 mozzarella cheese, and then the rest of the crushed tomatoes. Add the last of the beef mixture on top. Cover. Place into refrigerator or crockpot for cooking.
Cook on low for 6 hours, or high for 4 hours. Top with remaining mozzarella cheese and Parmesan cheese. Cover and let the cheese melt. Serve immediately.