Instructions:

1. Prepare the Meat Sauce:
   • In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
   • In a separate bowl, combine the cooked beef with the jar of spaghetti sauce, mixing well to ensure the beef is thoroughly coated.
2. Assemble the Lasagna in the Crockpot:
   • Begin by pouring 1 cup of the spaghetti sauce mixture into the bottom of a 4-quart slow cooker. This will prevent the noodles from sticking and add flavor to the base.
   • Place two uncooked lasagna noodles on top of the sauce. You may need to break the noodles to fit them in a single layer.
   • Spread 1/3 of the meat sauce over the noodles, ensuring even coverage.
   • Dollop 3/4 cup of cottage cheese over the meat sauce and spread it gently.
   • Sprinkle 1/2 cup of grated mozzarella cheese over the cottage cheese layer.
3. Continue Layering:
   • Add another layer of uncooked lasagna noodles on top of the cheese.
   • Spread another 1/3 of the meat sauce over the noodles.
   • Add the remaining cottage cheese and another 1/2 cup of mozzarella cheese.
   • For the final layer, add more uncooked noodles, the last of the meat sauce, and top with the remaining mozzarella cheese.
   • Finish with a generous sprinkle of 2 tablespoons of grated Parmesan cheese for extra flavor.
4. Cook the Lasagna:
   • Cover the slow cooker with its lid and set it to cook on low heat for 4 hours. If you prefer a slightly crispier cheese topping, cook it for up to 5 hours.
   • Once the cooking time is complete, turn off the slow cooker and let the lasagna sit for about 10 minutes before serving. This allows the layers to set and makes slicing easier.