1(15 oz)container small curd cottage cheese(or ricotta cheese)
2cupsshredded mozzarella cheese,divided use
½cupgrated parmesan cheese,divided use
2tablespoonfresh parsley,chopped (optional)
Brown and crumble ground beef in a large skillet (or if your crock pot has a saute setting, use that.)
Then add in onion and garlic and cook for additional 1-2 minutes.
Drain excess grease from beef and put back into skillet. Pour in spaghetti sauce and water. Give it all a good stir.
In a separate bowl, mix together cottage cheese, 1 ½ cups mozzarella cheese, 2 tablespoon parmesan cheese, egg, pepper and chopped parsley. (Put your remaining cheeses back in the fridge, you'll be using those as a topping later)
Spray crock pot with no-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker.
Top with one layer of uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.
Next top with a layer of cheese mixture.
Keep adding layers, ending with meat sauce. I was able to get 3 layers in my 5-quart slow cooker.
Put the lid on and cook on low for 4-6 hours. You want most of the liquid to be absorbed and noodles should be soft.
When it is finished cooking, add remaining cheeses and sprinkle with parsley.
Put the lid back on for about 10-15 more minutes until cheese is melted.
Slice and serve it up with a salad and some garlic bread.