Crockpot Lasagna

Source: Crockpot365
(adapted to fit our tastes)

Ingredients
Box of whole wheat lasagna noodles
Jar of spaghetti sauce
Large container of cottage cheese
Package of shredded Italian cheese
Mushrooms
Chopped veggies (I used carrots)
Baby spinach
1/2 lb ground Italian sausage
1/2 lb ground beef
1/4 cup water

Directions
Brown meat with chosen spices in large skillet.
Drain grease & return meat to skillet.
Pour in entire jar of spaghetti sauce (save jar, don't rinse or throw away!)
Simmer on low for a few minutes
Ladle a spoonful of sauce onto the bottom of your crockpot
Top with a layer of dry, uncooked lasagna noodles. Break them to fit & get a good layer.
Smear a layer of cottage cheese over the noodles
Layer veggies, mushrooms, and spinach on top of the cottage cheese
Add a handful of the shredded cheese
Ladle on some more of the meat sauce
Top with more dry noodles and repeat layers until crock is to desired capacity.
Put the 1/4 cup of water into your empty spaghetti sauce jar and shake. Pour tomatoey juice over the whole pile of food
Cover and cook on low for 8 hours, high for 4.

Crockpot cooking has become the way to go for us. This was a delicious meal & of course we had leftovers for a day or two. I did have a burnt layer on the bottom & the top was slightly overdone as well. The middle layers were fine. Next time, I will leave my crockpot on "warm" all day & then if I need to turn it up to high to finish when I get home, I can do that. That way I'll avoid burning.