Convenient Lasagna

1 lb. ground beef

1 can tomato sauce

 1, 8 oz., pkg. lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1½ cups ricotta or cottage cheese

Spray the interior of the slow cooker with cooking spray. Brown the beef in a large nonstick skillet and drain drippings. Stir in the tomato sauce; mix well. Combine the cheeses in a bowl. Spread one fourth of the meat sauce on the bottom of the slow cooker. Arrange a third of the noodles over the top of the sauce, break them up to fit better. Spoon a third of the cheese over the noodles. Repeat these layers twice. Top with remaining sauce. Cook on low for 4 hours. You can add onion, add Italian seasoning to the meat mixture and if you want to add mozzarella cheese to the top of the lasagna 5 minutes before serving.