Crockpot Lasagna

I am the baker in the family, but if cooking involves a crockpot, I don't mind it. One of my favorite recipes for the crockpot is spinach lasagna.

1 lb. ground beef or chicken
1 large onion, finely chopped
2 garlic cloves, crushed and minced
1 large jar spaghetti sauce (1 lb. 10 ounce jar)
1 package (8 ounces) no-boil lasagna noodles
1 lb. ricotta cheese
1 container cottage cheese
1 can spinach
16 ounces shredded mozzarella cheese
1/2 cup shredded Parmesan/Romano cheese
1/2 cup water
Salt and pepper to taste

Preparation:
Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any grease.
While you're brown the beef, open the can of spinach and drain.

In a separate bowl, mix the ricotta cheese, cottage cheese and spinach.

1. Put a layer of noodles on the bottom of the crockpot.
2. Put 1/2 of the meat on top of the noodles.
3. Then put half of the ricotta/cottage cheese/spinach mixture on top of the meat.
4. Pour on half of the spaghetti sauce, then put 1/4 of the water on top of the spaghetti sauce.
Add another layer of noodles and then repeat above steps. Finish with a thrid layer of noodles.
If you like a more crunchy topping put the mozzarella cheese on now, otherwise wait until finished and then top with the cheese.
Cook on low for 4-6 hours or until noodles are tender.