Football season happens to coincide with the start of crockpot season! Oh how I love cooking with my crockpot.  I found this recipe in the Kraft Foods Food & Family magazine.  Very easy take on lasagna. Not a weekday recipe, as it only cooks for 4-6 hours (on low), but works well for weekends, especially football Sundays!  It was good and it definitely made enough for a full meal of leftovers (for both of us).  I did substitute cottage cheese for the ricotta and dried parsley for fresh.

Slow-Cooker Lasagna

1 lb. ground beef
1 jar  (26 oz.) spaghetti sauce
1 cup water
2 cups cottage cheese (or 1 container  (15 oz.) Ricotta Cheese)
1 pkg. (7 oz.)  Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided
1 egg
2 tsp dried parsley (or 2 Tbsp. chopped fresh parsley)
6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix cottage cheese (or ricotta), 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.