1-In a large skillet, brown and crumble 1 pound ground beef with 1 small onion, finely diced.

2-Add 1 tablespoon minced garlic and cook for 1-2 minutes.

3-Drain excess grease and return the beef mixture to the skillet.

4-Stir in 26 ounce jar spaghetti sauce (or 32 ounce can) and 1 cup water, then season with salt and pepper to taste.

5-In a separate bowl, mix 15 ounce container small curd cottage cheese, 1 ½ cups shredded mozzarella cheese, 2 tablespoons grated parmesan cheese, 1 large egg, pepper to taste, and 2 tablespoons fresh parsley (if using).

6-Spray a 5-quart or larger oval slow cooker with non-stick spray.

7-Spread about 1 cup of the meat sauce in the bottom of the slow cooker.

8-Layer with 8-10 uncooked lasagna noodles, breaking them to fit.

9-Add a layer of the cottage cheese mixture.

10-Repeat the layers, finishing with meat sauce (typically 3 layers).

11-Cook on low for 3-5 hours, or until the noodles are soft and most of the liquid is absorbed. For newer or metal insert slow cookers, check at 2-3 hours.

12-Once done, top with ½ cup shredded mozzarella cheese and ⅓ cup grated parmesan cheese, and sprinkle with additional parsley if desired.

13-Cover and cook for 10-15 more minutes until the cheese melts.

14-Let cool with the lid off before serving for easier slicing.