This sure takes the work out of lasagna, and if you're watching your calories, feel free to cut back on the cheese or use light/fat free versions.
1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, pressed or finely minced
2 15-oz. cans tomato sauce
1 15-oz. can Italian-style stewed tomatoes
2 tsp. Italian seasoning
salt and pepper
2 cups shredded mozzarella cheese
1 15-oz. container ricotta or cottage cheese
1 cup grated parmesan cheese
15 uncooked lasagna noodles
Cook ground beef, onion, and garlic in a non-stick skillet until beef is browned and onions are softened; season with salt and pepper. Add tomato sauce, stewed tomatoes, and Italian seasoning. Mix 1 cup of mozzarella cheese with ricotta (or cottage cheese) and parmesan, reserving other cup of mozzarella for later. Spoon 1/4 of the tomato-beef mixture into the bottom of your crockpot. Cover with 5 noodles, broken up to fit. Then spread 1/3 of the cheese mixture over the noodles. Repeat until all ingredients are used up, ending with the beef mixture. Cover and cook on low for 4-6 hours. About 10 minutes before serving, sprinkle with remaining cup of mozzarella, the cover and cook until cheese is bubbly and noodles are tender.