Crock Pot Tomato Cream Lasagna

Who would have thought you could make lasagna in a crock pot?  Well, you can!  AND it's good!  I found this recipe on another food blog and tweaked it to make it fit our taste buds.  Say goodbye to store bought frozen lasagnas and say hello to homemade!  It is so simple and you'll be voted mom of the year, or wife of the year, or single cat lady of the year, or whatever.

Fix it, and forget about it.  Then go get a blanket and watch soap operas on the couch cause it's cold outside today.  Not that I would ever do a thing like that ;)

• 1 pound Lean Ground Beef
• 1 jar Spaghetti Sauce
• 1 cup heavy cream
• 2 cups Cottage Cheese
• 1 cup Ricotta Cheese
• 2 cups Shredded Mozzarella Cheese (I also added some sharp cheddar cheese)
• ½ cups Parmesan Cheese, Shredded
• 6 whole Lasagna Noodles, Regular, Uncooked
• ¼ cups Water

In frying pan, brown ground beef and drain fat.
Add water and pasta sauce and cream, reserving a small amount of sauce to line bottom of crock pot. Stir until well blended.
Line bottom of crock pot with very thin layer of sauce, then top with 2-3 uncooked lasagna noodles that are broken to fit shape (some overlap is fine).
Cover noodles with half the cottage cheese, ricotta,  mozzarella cheese, and Parmesan cheese, then top cheeses with half of the meat mixture.
Repeat layers with the other half of the ingredients. Cook on low for 4 hours.