Best Lasagna Slow Cooker Recipe

Brown the ground beef and the loose sausage.
1 lb Ground Beef, 1 lb italian sausage
Remove the cooked meat to a clean plate, leaving a few tablespoons of drippings in the pan.
Saute the onion and garlic in the pan drippings.
½ medium onion, 2 cloves Garlic
Combine sauce with the browned off meat.
3 jars marinara sauce
Reserve 1 cup of mozzerella cheese for the topping and combine the reamining cheeses, egg and seasonings.
2 Cups Cottage Cheese, 4 Cups of mozzarella cheese, ½ Cup grated parmesan cheese, 1 Egg, 1 tablespoon Italian Seasoning
Precook the lasagna noodles for 4 minutes.
1 box lasagna noodles
Ladle sauce/meat mixture on the bottom of the crockpot.
Layer par-cooked noodles to cover the bottom of the crockpot.
Layer ⅓ of the cheese mixture over the meat and sauce.
Top with enough sauce and meat to cover the cheese layer.
Repeat the process staring with the cooked noodle layer.
Finish the layering with noodles and the reserved cup of mozzerella cheese.
Turn the crockpot on low for and cook for 3-4 hours. I would not recommend using the high setting as feel it dries out the noodles on the edges.