• For this recipe, you're going to need a 6-quart crock pot, aka slow cooker.
• Line it will a removable slow cooker liner or spray the inside and bottom of the slow cooker with non-stick cooking spray. Set aside.
• Open the spaghetti sauce. If you want to pour the spaghetti sauce into something and stir all the Italian seasoning into it, you can.  For ease, I just sprinkle seasoning over the sauce as I add it.
• Mince a medium onion and 2 cloves garlic.
• Brown the sausage in a large skillet, adding the minced onion and minced garlic cloves when it is about ⅔  cooked. Drain the excess grease well and set aside.
• Mix the cottage cheese, parmesan cheese, and large eggs together in a medium bowl and set aside.
• Grate 4 cups of Mozzarella cheese and set aside.

Layer the ingredients in the crockpot in the following order:

• ½ Cup Spaghetti Sauce
• The first layer of uncooked lasagna noodles. You'll need 3-4 noodles, and if you need to break them, that's fine.
• Sprinkle with a heaping cup of mozzarella cheese, just enough to cover the noodles.
• Sprinkle ½ the sausage over the cheese.
• Pour ½ of the sauce over the sausage.
• Layer more noodles on top of the sauce.
• Spread the cottage cheese mixture on top of the noodles.
• Layer more noodles over the top of the cottage cheese.
• Do a single layer of 4-6 slices of provolone cheese over the noodles.
• Spread or squirt (if you have the squeezy sour cream) the sour cream over the provolone cheese.
• Sprinkle with a heaping cup of mozzarella cheese.
• Layer on more noodles.
•   Sprinkle the last half of the sausage.
•   Pour the other ½ of the sauce over the sausage.
•   Top with the final layer of noodles, followed by the last of the mozzarella cheese.
•  Cover the slow cooker with the lid and cook on the LOW heat setting for 6 hours.
•   Store leftover lasagna in the fridge.