This recipe has quickly become a family favorite. To me, it is easier to make than conventional lasagna, mostly because with the crockpot I can leave it be and not worry about it until dinnertime. I have a larger size family crockpot, so if you use a smaller one, adjustments to the amounts of the ingredients may have to be made.
1 pound cooked ground beef
1-2 packages uncooked lasagna noodles
22 ounce container cottage cheese
2 - 26 ounce cans or jars of spaghetti sauce
4 cups shredded cheese
1 cup water
Place enough sauce inside of crockpot to lightly cover the bottom. Place a layer of uncooked lasagna noodles on top of that (I do have to break some of the pieces to get it to fit right). Place some sauce, ground beef, and cheese on top of the noodles. Add another layer of noodles, then add sauce and some cottage cheese. Alternate layers until ground beef and cottage cheese are used up. Then add another layer of noodles, remaining sauce, and remaining cheese on top. Pour 1 cup of water evenly around the edges of the lasagna. Cook on high setting for 1 hour, then cook on low setting for around 4-5 hours.
If I happen to have mushrooms on hand, I have added them as well. I also prefer to use the whole wheat lasagna noodles. Hodgeson Mills brand makes a really good one! This recipe also makes enough for us to have a couple of meals out of it.