Lasagne in a Crockpot

Ingredients:
1 1/2 pound lean ground beef (up to 2 lbs)
28 ounces spagetti sauce
1 cup water or 1 can diced tomatoes or homemade canned tomatoes
1 pkg lasagna noodles (wheat works fine)
16 ounces fat free cottage cheese
1 can fat free cream of chicken soup
2 cups shredded cheese
1 tbsp dried parsley

Directions:
Brown ground beef, drain (rinse if you really want to be healthy!) Add spagetti sauce and water or tomatoes. Mix together in a lagre bowl the cottage cheese, soup, cheese, and parsley. Spread 1/3 of the meat on bottom of slow cooker. Arrange a layer of noodles over the meat. Break some noodles into pieces to fit into the corners. Drop cheese mixture by spoonfuls over the noodles. Repeat layers twice more. Cover and cook 3-4 hours on high.

Contributed by Amanda Cammack