Goodness, it’s been weeks since I posted a recipe–so unlike me. Not that my guys haven’t eaten well, it’s just that I’ve been so busy with the release of LADY AT ARMS that I haven’t had time to translate my scribbled and marked up recipes into legible type. However, during a gluttonous North & South viewing over the weekend (the Richard Armitage/Daniela Denby-Ashe one, of course), I tackled the pile of recipes–in between the really, really good (read: romantic) scenes. So here goes: Who doesn’t like lasagna? Who doesn’t like easy? This recipe cooks all day while you’re away and, despite the lack of real effort, is incredibly yum. Just toss together a salad after you come through the door and it’s dine time! Okay, that was short. But sweet 🙂


1-16 oz container cottage cheese

2 cups grated mozzarella cheese

1-26 oz jar pasta sauce (I used Bertolli’s Marinara)

1-1/4 lb cooked ground beef (chicken and turkey good, too)

1-8 oz pkg lasagna noodles

4 thick slices fresh mozzarella

1 tbsp chopped parsley

1) Set slow cooker on low heat (Note: My slow cooker is one of the smaller ones that best serves 4 people)

2) In medium bowl, mix cottage and mozzarella cheeses

3) Layer lasagna ingredients in slow cooker as follows: pasta sauce, cooked ground beef, noodles, cheese mixture (you should have 4-5 layers when you’re done); cook on low 6-8 hours; top with mozzarella slices, scatter parsley over top, and cook additional 15 minutes (while you’re tossing together that salad); enjoy!

Servings: 4-6