adapted from Tasty Kitchen
The beauty of this recipe is that you get 2nd day lasagna taste (you know, when all the flavors get better acquainted with each other) the 1st day you make it. It's not going to be as pretty as when you make it in a casserole dish, but if it's just for the fam, it's fine! You could probably make just about any lasagna recipe this way as long as there is enough fluid to cook the noodles and still be juicy!
1 small onion, chopped
2-3 cloves garlic, minced
1 lb lean ground beef
1 jar spaghetti sauce (I actually use about 1 1/2 jars, or you can add extra tomato sauce out of the can-this is important, because the noodles are absorbing the juices to cook, and having too little sauce will result in a slightly drier lasagna)
2 cups cottage cheese, or ricotta is you're fancy!
1 egg, beaten
Shredded Mozzarella cheese
Shredded Parmesan cheese
Uncooked, regular Lasagna noodles
Brown ground beef with onions and garlic. Add sauce, mix. Separately, combine the cottage/ricotta cheese with the egg and parsley. Put a small amount of sauce on the bottom of the crock pot, then layer the uncooked noodles (you may have to break them a bit to fit), then more sauce. Drop spoonfuls of cottage/ricotta cheese mixture on top of the sauce, mix slightly to combine. Sprinkle cheeses on top, repeat the layers until you have about 3 layers of noodles. Cook on low for 4 hours. Mangia!