Step 1

Cook beef and onion in skillet over medium heat 6 to 8 minutes, stirring occasionally, until beef is no longer pink; drain. Stir in tomato sauce, tomatoes, basil parsley, garlic and salt.

Step 2

Mix 1 cup of the mozzarella cheese and the cottage cheese and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Step 3

Prepare crockpot with cooking spray. Spoon one-fourth of the beef mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and 4-5 slices of fresh mozzarella Then top with another one-fourth of the beef mixture. Top with 5 noodles, remaining cheese mixture, 4-5 slices of fresh mozzarella and one-fourth of the beef mixture. Top with remaining 5 noodles and remaining beef mixture.

Step 4

Cover and cook on Low heat setting 5 to 6 hours or until noodles are tender.

Step 5

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Turn off crockpot. Cover and let stand about 15-20 minutes to help it set. Cut into pieces.