Begin by browning and crumbling 1 pound of ground beef with a finely diced small onion in a large skillet. If your crock pot has a sauté function, you can use that instead. Once the beef is browned, stir in 1 tablespoon of minced garlic and let it cook for 1-2 minutes until fragrant. Drain off the excess grease, return the beef mixture to the skillet, and pour in a 26-ounce jar of spaghetti sauce along with 1 cup of water. Mix well and set aside.

In a separate bowl, combine a 15-ounce container of small curd cottage cheese, 1 ½ cups shredded mozzarella cheese, 2 tablespoons of grated parmesan cheese, 1 large egg, and 2 tablespoons of fresh parsley (if using). Stir until thoroughly blended.

Lightly spray a 5-quart or larger oval slow cooker with non-stick cooking spray. Scoop about 1 cup of the meat sauce mixture into the bottom of the crockpot, creating a base layer. Break apart 8-10 uncooked lasagna noodles to fit inside the crockpot and place a layer of them over the meat sauce. Spread a portion of the cottage cheese mixture over the noodles.

Continue layering with the meat sauce, noodles, and cottage cheese mixture. Ensure you reserve enough meat sauce to completely cover the top layer. Depending on the size of your slow cooker, you should have approximately three layers.

Cover the crockpot with the lid and cook on low for 3-5 hours, or until the noodles are tender and most of the liquid has been absorbed. Refer to the notes for further guidance on cooking times.

Once cooked, evenly sprinkle ½ cup shredded mozzarella and ⅓ cup grated parmesan cheese over the top. If desired, add a sprinkle of fresh parsley. Place the lid back on and let the cheese melt for an additional 10-15 minutes before serving.