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Submitted by: Deedra Rogers from Booneville, AR
Originally shared on the web 11/19/2012

1 lb. lean ground beef
2-26-oz. jars chunky tomato, garlic & onion pasta sauce
1/2 c. water
1 T. Italian seasoning
salt and pepper to taste
2 T. grated Parmesan cheese
16-oz. container small-curd cottage cheese
8-oz. pkg. oven-ready lasagna noodles, uncooked
4 c. shredded mozzarella cheese
2 c. shredded Colby Jack cheese

In a skillet over medium heat, brown beef; drain and remove from heat. Stir in sauce, water and seasonings. In a bowl, combine Parmesan cheese and cottage cheese; set aside. In a large lightly greased slow cooker, spread some beef mixture; top with noodles, breaking them to fit in the slow cooker if needed. Top with some beef mixture, some cottage cheese mixture and some of both kinds of shredded cheese. Repeat layers 2 to 3 more times, ending with shredded cheese. Cover and cook on low setting for 3-1/2 to 4 hours, until noodles are tender. Turn off slow cooker; let stand for 10 minutes before serving. Serves 8 to 10.