Crockpot Lasagna #2

• 8 Lasagna noodles
• 1-1/2 lbs. Lean ground beef
• 3/4 cup Onion, finely chopped
• 1 (28 oz.) can Tomatoes, with juice, broken up
• 1 (24 oz.) can Tomato sauce
• 1 cup Creamed cottage cheese
• 2 cups Mozzarella cheese, grated
• 2 teaspoons Granulated sugar
• 1 teaspoon Parsley flakes
• 1/2 teaspoon Dried oregano
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon Dried basil
• 1-1/4 teaspoon Salt
• 1/2 teaspoon Pepper

Instructions:
Break lasagna noodles into bite size pieces and cook in boiling water until tender but firm (14 to 16 minutes). Drain. Scramble-fry ground beef in non-stick frying pan until browned. Drain well. Turn into a 3-1/2 quart crockpot. Add remaining 12 ingredients and stir well. Add lasagna noodles, stir. Cook on LOW for 7 to 9 hours or on HIGH for 3-1/2 to 4-1/2 hours.