Crockpot Lasagna

12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1 teaspoon Italian seasoning
1 jar (28 ounces) spaghetti sauce
1/4 cup water
1 carton (16 ounces) cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of cottage cheese, and half of mozzarella cheese over beef.  Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.

Crockpot meals have been my go to since Evie arrived.  This is by far the easiest lasagna I've ever  made. Caleb hates cottage cheese but you don't notice it in this. Also, make sure you add the full 28 ounces of sauce.  I added a normal jar of 24 oz the first time and it was too dry.  Enjoy!