Slow Cooker Lasagna With Goat Cheese
Prep Time: 1 hour
1 pound ground beef
1 sweet onion, chopped
2 teaspoons garlic
1 jar spaghetti sauce (24 oz or larger)
6 oz can tomato paste
3 tsp salt
1 tsp oregano
1 12 oz package lasagna noodles
1/2 cup grated manchego 
4 ounces soft goat cheese
1 cup goat milk
1/2 cup grated goat cheddar 
11 oz package fresh baby spinach 
Caramelize onions in a large skillet.
Add garlic and ground beef. Cook over medium heat until beef is browned.
Add spaghetti sauce, tomato paste, oregano, and salt. Stir until heated through.
Blend soft goat cheese with goat milk until smooth. Add grated goat cheddar and Manchego.
Spoon a third of meat mixture into a layer on the bottom of slow cooker.
Add a double layer (5-6) of uncooked noodles. Break noodles up to fit into crock pot.
Spoon a third of cheese mixture over the noodles.
Add 1/2 of package of fresh baby spinach to pot.
Repeat until all ingredients are used.
Cover and cook on LOW setting for 4 to 6 hours. 
 Manchego is a sheep cheese, I know. Generally, you’ll want a sharp, firm cheese.
 Goat gouda works here as well. Any softer, sweet cheese will do the trick.
 This is your opportunity to throw in any veg you have in your fridge that you want to use before they go bad. Mushrooms, peas, squash, etc.
 This will take some experimenting with your crock pot. Ours is very powerful and will sometimes burn the edges of the noodles if left on “warm” for more than 4 hours. On the “keep warm” setting, it turns out great after 6 hours.