In a large deep skillet over medium high heat, brown the ground beef until no longer pink.

Drain any excess grease and then add the spaghetti sauce, beef broth, and 1 tablespoon of Italian seasoning to the skillet and stir until everything is well mixed.

Simmer uncovered for 10 minutes or until slightly thickened.

In the meantime, combine 1 ½ cups of the divided mozzarella cheese, small curd cottage cheese, 1 tablespoon Italian seasoning, and large egg together in a bowl. Stir everything together well.

Spray the bottoms and sides of your crockpot and begin layering.

Spread a layer of 1 cup of the meat sauce on the bottom of the crockpot.

Layer 3 lasagna noodles on top of meat sauce. Fit the crock pot by breaking two lasagna noodles and leave one unbroken for the middle layer.

Spread 1 cup of the cheese mixture on top of the noodles.

Repeat the layering until everything is used. You should have enough for four sets of layers.

Top the last layer of noodles with the remaining mozzarella cheese.

Cover and cook on low for 3-5 hours or until the noodles absorb the liquid and are soft. Check tenderness with a fork or knife.

Plate and serve warm with some minced parsley as a garnish, optional.