12 lasagna noodles, uncooked, divided
1 teaspoon Italian seasoning
1 pound ground beef, browned and drained
1 (28-ounce) jar spaghetti sauce
1/4 cup water
1 (16-ounce) container cottage cheese, divided
2 cups grated mozzarella cheese, divided
Grease bottom of a 4-quart slow cooker. Break noodles in half. Place half the noodles in bottom of prepared slow cooker.
Stir Italian seasoning into browned ground beef and spread half over the noodles in the slow cooker.
Combine spaghetti sauce and water. Layer half over the meat. Then layer half the cottage cheese and half the mozzarella cheese. Repeat layers. Cover and cook on low for 4 to 5 hours.