In a large skillet, cook ground beef until crumbled and no longer pink. Drain fat. Stir in spaghetti sauce and tomato sauce. Set aside.
Step 2
Combine cottage cheese, egg and parsley. Set aside.
Step 3
Spray a 6-qt Slow Cooker with cooking spray. Spread 1 cup of sauce in bottom of slow cooker.
Step 4
Top sauce with 4 lasagna noodles, breaking to fit. Spread 1/3 of cottage cheese mixture of on top of noodles. Top with 1/4 of mozzarella slices. Top mozzarella with 1/3 of remaining sauce. Sprinkle 1/3 of parmesan cheese on top of sauce.
Step 5
Repeat layers two more times. - noodles, cottage cheese, mozzarella, sauce and parmesan. Top lasagna with remaining mozzarella slices.
Step 6
Cover slow cooker and cook on LOW for 4 hours. Serves 6.
