Greeny's Meatless Crock Pot Lasagna

• 1 (9 ounce) package lasagna noodles, broken into pieces to fit the crock pot (Barilla no-boil)
• 2 cups mozzarella cheese, shredded
• 3 (8 ounce) cans tomato sauce
• 2 teaspoons garlic, minced (from a jar)
• 1 onion, chopped
• 1 (12 ounce) container low-fat small-curd cottage cheese (or you can use ricotta instead)
• 1 teaspoon dried basil
• 12 teaspoon italian seasoning
• 12 teaspoon dried oregano
• 1 12 tablespoons dried parsley flakes
• 12 teaspoon black pepper
• 1 12 teaspoons salt

1. Line, with a crock pot liner, or lightly grease your crock pot with cooking spray for easy clean up (I use a 5-quart crock pot).
2. In a medium bowl, combine the garlic, onion, the cottage cheese, and the seasonings.
3. This is how you should layer the ingredients: 1/3 of the meat (if using), 1/3 of the noodles, 1 can of sauce, 1/3 of the cottage cheese mixture, and 1/3 of the mozzarella cheese.
4. Layer all ingredients in the slow cooker (you should have 3 layers, ending with mozzarella cheese), and cover.
5. Cook on LOW 7-9 hours or HIGH 3-5 hours.

lasagna noodles, mozzarella cheese, tomato sauce, garlic, onion, cheese, basil, italian seasoning, oregano, parsley flakes, black pepper, salt

Taken from www.food.com/recipe/greenys-meatless-crock-pot-lasagna-467695 (may not work)