Slow Cooker Lasagna

1 lb lean ground beef
28 oz canned crushed tomatoes
15 oz canned tomato sauce
Dried oregano (to taste)
Dried basil (to taste)
Garlic salt (to taste)
Onion salt (to taste)
crushed red pepper (to taste)
1.5 cup low-fat cottage cheese
1 8 oz block mozzarella cheese
1 8 oz block monterey jack cheese
6 dry no-cook lasagna noodles
optional when cooking meat:
1 small onion, chopped
1 medium garlic clove, minced
Optional for cheese topping after cooking is completed:
1/2 cup shredded parmesan or romano cheese

Brown and crumble beef with spices. Add tomato sauce and crushed tomatoes and additional spices. Allow to simmer while getting cheese ready. I shredded and combined both blocks of mozzarella and monterey jack cheeses. Mix a generous cup of shredded cheese with cottage cheese. When meat and sauce are ready, put a third of the mixture in the crockpot. Break 3 lasagna noodles in half and place over meat/sauce. Place half of the cheese/cottage cheese mixture over the noodles. Repeat meat sauce, noodles, cheese, Add remaining sauce. Cook on low for 4 to 6 hours.
Add remaining cheese and sprinkle over meat sauce. Replace cover and set aside until cheese melts and lasagna firms up.

Number of Servings: 8

Recipe submitted by SparkPeople user SJEAGEN7.