CrockPot Lasagna

I have been wanting to try a crockpot lasagna for a while, but was too nervous that it wouldn't turn out, or wouldn't be good, or would be too much work.
I HIGHLY recommend this recipe. It was fantastic! I have NEVER made a lasagna before, it was so simple and turned out perfect! I did make a few adjustments:

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped I omitted this,  I don't care for onions
• 2 teaspoons minced garlic I used Epicure herb and garlic dip mix (for everthing!!!) and may have used more then a few tsps
• 1 (29 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste My cans where the same size, and I added half a can of water.
• 1 1/2 teaspoons salt I used a sprinke of seasoning salt
• 1 teaspoon dried oregano really added to the flavor!!!
• I also used a sprinke of Italian seasoning, and a dob of honey
• 1 (12 ounce) package lasagna noodles Make sure to use the oven ready, no cook ones!
• 12 ounces cottage cheese I used a small container, and about the same amount of ricotta cheese
• 1/2 cup grated Parmesan cheese I used shredded instead of grated
• 16 ounces shredded mozzarella cheese ended up using 2 bags of pre-grated cheese

Directions

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, seasoning salt, and oregano italian seasoning, a dob of honey, and water and stir until well incorporated. Cook until heated through. a jar (or two) of spaghetti sauce can be used as well. I highly recommend tasting as you go, and adjusting as needed.
2. In a large bowl mix together the cottage cheese, ricotta cheese, shredded Parmesan cheese, and shredded mozzarella cheese.
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used. make sure you end with cheese mixture on top, and don't make the cheese layers too thick (or do, but you'll end up needing more cheese, like me, which I LOVED!) I ended up using my hands to spread.
4. Cover, and cook on LOW setting for 4 to 6 hours. 4 hours was perfect.

The only thing missing was the crunch/crispy cheese on the top. But I will make this recipe over and over again!!! You can add in any of your prefered lasagna fillings, like spinach, peppers, etc. We really prefer just plain, although I might add in some peppers next time.