CRUSH Kitchen: Venison Crockpot Lasagna

Meat Sauce:
2lbs ground venison
1 small onion
4 cloves garlic (minced)
1-28oz can diced tomatoes
1-28oz can tomato sauce
1-6oz can tomato paste
1 Tbsp Oregano
1 Tbsp Basil
1 Tbsp sugar
 
Lasagna:
12-14 uncooked lasagna noodles
3 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
2 1/2 cups cottage cheese
1 large egg-beaten
3 Tbsp half n half
salt
 
Brown venison with onion and garlic.  Add diced tomatoes, tomato sauce, tomato paste, oregano, basil and sugar. Mix well and simmer for 30 minutes
In bowl combine cottage cheese, beaten egg, half n half and salt.
Spray your crock pot with non stick spray. Start with layer of meat sauce than a layer of uncooked lasagna noodles (break to fit) then a layer of cottage cheese mixture followed by some of the cheeses. Repeat layers making sure noodles are touching a layer of sauce. End with cheese layer on top.
Cover with lid and cook on low for 4-5 hours.