Spray a large pot over medium-high heat with oil, when hot add the ground beef and ¾ teaspoon salt. Sauté for about 3 to 4 minutes, or until the ground beef is mostly cooked then add the onion and garlic and cook until soft, 2 minutes.

Add the crushed tomatoes and ¼ cup water then add to the pot.

Season with Italian seasoning, remaining ¼ teaspoon salt and bring to a boil, reduce the heat to medium-low, cover and simmer for about 20 minutes. Taste for salt and adjust as needed.

Meanwhile while the sauce cooks, in a large bowl, mix together the cottage cheese (or ricotta), beaten eggs, Parmesan cheese, ½ cup of the mozzarella, and the chopped parsley. Set aside.

Spray the sides of an oval 6-quart slow cooker with olive oil, then spread 1 cup of meat sauce on the bottom. Layer 3 lasagna noodles, add 1 generous cup meat sauce, followed by ⅓ of the cheese mixture. Repeat this process 2 more times, finishing with the last 3 noodles. Top with the remaining sauce.

Cook on low for 3 ½ to 4 hours, or as long as 6 if needed. At the 3 hour mark, poke the center with a knife to see if the noodles are tender.

When noodles are tender, sprinkle the remaining 1 cup mozzarella over the top, cover, and cook until the cheese is melted, 5 to 10 minutes. Let it stand for 10 minutes with the lid off, then cut into 8 pieces. Garnish with parsley, if desired.