Brown 1 lb. ground beef (or ground turkey), and add:
a tablespoon or so olive oil, 1 onion, pureed {or 2 tablespoons onion powder if you prefer}, 4 tablespoons minced garlic (fresh cloves or in the refrigerated jar) and once this has cooked down a little bit (3 to 5 minutes) go ahead and add the following:4 - 8 oz. cans tomato sauce OR 2 cans 15 oz tomato sauce OR your favorite go-to jar of sauce - you need approx. 24 - 32 ounces. {If using jarred sauce, you don't have to add the remaining seasonings}
1 tablespoon Italian seasoning
1 teaspoon garlic salt
fresh ground pepper
5 - 7 basil leaves (or about 2 tablespoons of basil paste in a tube)
1 tablespoon sugar
While that is simmering on low, prepare the cottage cheese/ricotta mixture:
1/2 (15 oz or so) container ricotta cheese
1/2 (15 oz or so) container cottage cheese
1/4 cup parmesan cheese
1 tablespoon minced garlic
1 tablespoon parsley
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 tsp. Italian seasoning
For the top:
a few cups of shredded mozzarella cheese combined with about 1/4 cup grated parmesan cheese
You'll also need 1 box of lasagna noodles, uncooked (I have to break mine in half to get them to fit)
Spray the liner of the crock pot (or use a slow cooker liner) with Pam, pour one ladle-full of sauce into the crock pot, and add 1 cup water. Add noodles, followed by some of cottage cheese/ricotta, followed by some more sauce, repeating until the last layer - top the last layer of noodles with only sauce and the mozzarella/parmesan mix. Turn on low for 4 - 6 hours, or until done.
**You can leave the top layer of cheese off, and add it during that last hour or so.**