Caldwells Cookbook

1 lb Italian Sausage
1 medium onion, finely diced
2 garlic cloves, minced
1 lb jar tomato spaghetti sauce
8 oz fresh lasagna sheets (no cook)
1 lb mozzarella cheese, shredded
1 lb cottage cheese
2 oz fresh parmesan cheese, shredded
¼ cup milk
1 egg - lightly beaten
1 tsp oregano

Brown the beef, onion and garlic in a frying pan, using a tiny amount of oil. Pour off any excess oil. Add tomato sauce and heat through. Meanwhile, gently combine the cottage cheese, milk, and egg. Then mix in the mozzarella and parmesan. Retaining about 1 tbls of parmesan for later. Now we are ready to construct it in the crock pot. Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock pot - spread evenly. Top this with a layer of lasagna sheets, cut to size. Top this with 1/3 of the cheese sauce. Repeat layers once more. You should now have cheese sauce on top. Now top the cheese sauce with meat, pasta, re-maining meat, and top with remaining cheese sauce. Sprinkle the retained parmesan on top. Cook on low for 4-6 hours.
Yield: 4-5 servings
Notes: While not critical the layers should be - meat, pasta, cheese, meat, pasta, cheese, meat, pasta, meat, cheese