Crockpot Lasagna

I've been wanting to try lasagna in my crockpot for awhile and finally made it.  The recipe I used was from one of those email recipe exchanges and I made it just like it was written.  I've never substituted cottage cheese for ricotta in a lasagna before and it wasn't bad but I love ricotta and will probably change the recipe a little next time.  I like the method but it would be good with ricotta instead of cottage cheese, some additional spices, and maybe sausage instead of the ground beef.

The day I made it, I was really distracted because my sister in law was having a baby (my new little nephew is just perfect!) so I forgot about dinner until late afternoon.  I did one hour on high and then 2 hours on low and the noodles were soft.  I think the 4 hours on low would work perfectly.  My husband and big sister both really liked it and the leftovers were good too.

Crock Pot Lasagna
1 pound lean group beef
1 jar spaghetti sauce
2 cups cottage cheese
2 cups shredded Mozzarella cheese
1/2 cup Parmesan cheese, shredded
6 whole Lasagna noodles, uncooked
1/4 cup water

Brown ground beef in frying pan and drain fat.  Line the bottom of the crock pot with a small amount of spaghetti sauce.  Add the rest of the jar of sauce to the ground beef in the frying pan along with the water.  Stir until well blended.  In the crock pot, place 2-3 uncooked lasagna noodles that are broken to fit the shape (some overlap is fine).  
Cover the noodles with half of the cottage cheese, Mozzarella cheese, and Parmesan cheese, then top cheeses with half of the meat sauce mixture.  Repeat the layers with the other half of the ingredients.  Cook on low for 4 hours.