Crockpot Lasagna (updated after initial post)

SkillScale: 3
We had this recipe at Preston and Traci's house one night many months ago and I still remember it! It was great. Thanks for the recipe, Traci!

1 lb. ground beef
1- 26 oz jar of spaghetti sauce
2 cups beef stock
1- 12oz box of uncooked lasagna noodles
1- 24oz. carton cottage cheese
2 c. shredded mozzarella cheese
1 can stewed tomatoes
3 c. frozen spinach (or frozen broccoli, use frozen because it will thaw while cooking)
parmesan cheese for garnish
crock pot

Preheat crockpot to high. Add boiling water into the crock pot to get the interior surface even warmer (I skipped this step). In a skillet, brown meat and drain the fat. Add sauce and 2 cups of beef stock to meat; mix well.

To assemble the layers, dump out water in crock pot, spray with non-stick spray and pour in 1 1/2 c. sauce in bottom of crockpot.

Next, layer three noodles (break to fit in the pot) and lay on top of the sauce. Follow with a layer of ccottage cheese, mozzerella, meat, cheese, tomotoes, spinach and another dose of sauce. Repeat until you have run out of ingredients or filled the crockpot. Finish the last layer with sauce and sprinkle top with parmesan cheese. Cook on high for 4 hours or cool on low for 8 hours (the noodles can get a little soggy if cooked this long). Tip- don't fill crock pot too full because this will bubble up and simmer while cooking.