• 1 jar spaghetti sauce
• 1 8-oz. can diced tomatoes
• 1/2 lb. ground beef
• 1/2 tsp. garlic powder
• 1/2 tsp. onion salt
• 1 onion, chopped
• 1 Tbs. chili powder
• 1 box Barilla oven-ready lasagna noodles
• 1 8-oz. carton sour cream
• 1 oz. container cottage cheese
• 1 pkg. shredded Italian cheese blend

Brown your ground beef and onion with the garlic powder and onion salt. Drain and rinse the ground beef to get rid of excess grease. Add the jar of spaghetti sauce, can of diced tomatoes and chili powder to ground beef and onions and mix well. Mix your sour cream and cottage cheese together. Cover the bottom of your slow cooker with some of the spaghetti sauce mixture. Cover the spaghetti sauce mixture with a layer of the oven-ready noodles. Cover the noodles with some of the cottage cheese mixture. Continue layering like so until you use all of mixtures and end with spaghetti sauce on top. Cook on low for minimum of 3 hours and up to 6 hours. Top with shredded cheese about 15-20 minutes before serving.