Slow Cooker Mexican Lasagna

Here's one I'm making this weekend:

15 oz tomato sauce
3/4 to 1 lb ground beef
1/2 a pkg taco seasoning
16 oz cottage cheese (I’m using ricotta cheese)
1 to 2(8 oz) pkg shredded mexican cheese(depending on how much cheese u like)
about 6 no boil lasagna noodles

Brown and drain beef. Add taco seasoning and a 1/2 cut water to meat and simmer 5 minutes then set aside. Pour a little tomato sauce in a crock pot. Place a few lasagna noodles in the bottom. If u have to break them up a bit to fit it's okay. then start layering. Cottage cheese, shredded cheese, seasoned beef and tomato sauce. Repeat layers so that the final top layer will be cheeses and meat then cover with tomato sauce. Cook on low 5 to 7 hours. You can top the lasagna with some shredded cheese the last half hour of cooking.

Check the lasagna periodically and maybe add more tomato sauce around the edges, depending on how much of the sauce is getting absorbed by the noodles.
This recipe is for a 2 qt cp...if I want to use a bigger cp(6 to 7 qt) I just double up on the recipe. 

*****UPDATE*****
Ok, this is NOT one of our favorites.  The only thing Jeffrey or I could say about it is "it's ok".