Slow Cooker Bucket Lasagna

This is a method of preparing lasagna which makes 6 dinners which can be frozen and re-heated in a crockpot.

Cook and drain the ground beef. Add the tomato sauce and spices.

In another large bowl, combine the cottage cheese, eggs, salt, and pepper.

Layer the ingredients as follows in each one-gallon ice cream bucket: sauce (just to cover bottom), one layer of noodles, more sauce (enough to fully cover noodles), cottage cheese mixture, noodles, sauce, cottage cheese, noodles, sauce, mozzarella to cover top (layer it on thick).

Freeze in the ice cream buckets. Once solid, pop out of the buckets and place in one gallon zipper top bags and return to freezer.

When ready to cook, just place the frozen lasagna in your crock pot and cook on low for 8 hours or until done.