This was a keeper, but I made a few "improvements" and will make a few more now that I know. First of all, I used a 6-quart slow cooker, which was a little big for the recipe, but not by that much. I sauteed my ground beef with 1/2 onion, finely chopped, and a little minced garlic. I also added a little chopped rosemary and about 1/2 tsp. Creole Seasoning mix (such as Zatarain's or Tony Chachere's) along with the pasta sauce. To the cottage cheese mixture, I added 1/4 tsp. each black pepper and salt, along with some fresh minced basil. The result was delicious, but there was a lot of unabsorbed liquid, and I felt like the recipe needed a few more noodles. The next time I make this - and there will be a next time - I will use 9 lasagna noodles, keeping the bottom layer of sauce, and then making three layers of noodles (3 per layer, broken to fit), then cheese mixture, and then sauce. One more thing - I almost always substitute "Italian Blend" cheese for plain mozzarella cheese.