1 lb. ground chuck
1 tsp. dried Italian seasoning
1 (28 oz.) jar spaghetti sauce
1/3 c. water
8 lasagna noodles (uncooked)
1 (15 oz.) carton cottage cheese
2 c. shredded Mozzarella cheese

Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce and water in a bowl. Place 4 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker. Layer with half each of beef mixture and spaghetti sauce mixture. Spread cottage cheese over beef and spaghetti sauce. Sprinkle with 1 cup Mozzarella cheese. Layer with remaining noodles, meat, sauce, cottage cheese and Mozzarella cheese. Cover and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting 5 hours.

Yield: 4 servings.