Oh My Land . . . this was delish. And such an easy prep and go recipe, perfect for fall nights. If you already have a lasagna recipe, just use your own. Layer into a crock pot that has been generously sprayed with cooking spray. Then cook on low for 4-5 hours. Don't try to rush it and boost it up to high. I suggest no-bake lasagna noodles . . . just break them to fit. Also, add lots and lots of sauce . . . .
In case you don't have a recipe, here's mine, from the land of pinch-of-that and dab-of-this . . .
Prep sauce the night before, or make a double batch a few days before. I use my super simple Bolognese.
In a bowl, make a cheese layer mixture. I use: a medium sized container of cottage cheese, a small container of ricotta, parmesan to cover the top and a handful of mozzarella. Add an egg to this, plus 1 tsp of salt and 1 tsp of pepper. If you like green flecks, add in about 2 generous teaspoons of Italian herbs, in whatever combination you like.
Then, layer in the crockpot. ** Of special note . . my crock pot runs super-hot, so I put a layer of ziti in the bottom, so that if it burned, it wouldn't be the lasagna, just the layer of ziti. Add generous sauce to prevent burning to the bottom . . . .
Serve with tossed salad & french bread. Delish. And so, so easy.