I took a lot of liberties with the given recipe. First and foremost, I made it gluten free--and it was GOOD! Based on intuition, taste, and previous reviews, here's what I did: I used 1 lb of ground pork instead of beef, sweet onion, about 2 tablespoons of minced garlic. I used about 1-1/2 jars of meat-flavored Ragu (would not have been my choice, but my daughter works in a grocery store and sometimes her choices prevail). I omitted the salt but added about 1 teaspoon of garlic powder, 2 tablespoons of dried basil, about 1/2 teaspoon dried rosemary and a few shakes of powdered thyme and about half a cup of white sugar to the tomatoa sauce. I used ricotta instead of cottage cheese, 1 cup shredded parmesan mixed with the ricotta (plus more on top), and two slightly beaten eggs to lighten the ricotta. I used a whole 10-oz box Tinkyada lasagna noodles and a whole 26-oz jar of hot tap water poured overall. I sprayed my 6-qt slow cooker with olive oil spray, layered starting with the tomato sauce on the bottom, and added about 24 oz. shredded cheese on top about 4 hours in. It was perfectly done in about 5 hours. It's really good the next day (and the day after) reheated in the microwave. My daughter, who needs the gluten-free diet because of celiac disease, didn't like it (decided she doesn't like ricotta), but my GF neighbor raved and I love it. Gluten-free, short-cut, show-cooker? To me, it's just shy of miraculous.
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I took a lot of liberties with the given recipe. First and foremost, I made it gluten...