This lasagna is ridiculously good and easy.
Thank goodness for crockpots right!
I found the full recipe was too much for my little family (and crockpot) to handle so I made the sauce and split it in half. Grated the cheese split in half. Put both of the "leftovers" (cheeses and sauce) into separate baggies and then into a large bag labeled "Lasagna" and had another meal waiting in the freezer for another day. I didn't freeze the cottage/ricotta cheese or the noodles.
I used the DeBoles brand Lasagna noodles and they worked really well. Since they "no-cook" it cuts the down the prep time. If you use cottage cheese only cook the lasagna for 3-3.5 hours otherwise the noodles will get really mushy. If using ricotta cheese, cook for the 4-5 hours. The lasagna is done when the noodles are pierced easily with a fork.
Gluten Free Crock Pot Lasagna
1/2 lb ground beef
1/2 lb sausage
(or 1 lb of either meat)
1/2 onion, chopped
1 cloves garlic, minced
1 can (29 oz) tomato sauce
1 cup water
1 can (6 oz) tomato paste
1 t. dried oregano
8 oz package Gluten Free Lasagna noodles
4 cups shredded mozzarella cheese
1 1/2 cups ricotta cheese or cottage cheese
1/2 cup grated Parmesan cheese
1 t. salt
In a skillet, cook meat, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
(If freezing, put sauce into containers or baggies. When ready to use, defrost and continue with the next step)
Spread 1/4 of the meat sauce in an ungreased 5-quart slow cooker. Arrange 1/3 of the noodles over sauce (breaking noodles if necessary). Combines the cheeses and then spoon 1/3 of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours (shorter time if using cottage cheese) or until noodles are tender.