Slow Cooker Lasagna | Blue Flame Kitchen

Ingredients

• 1 tbsp canola oil
• 1 lb (0.5 kg) lean ground beef
• 2 2/3 cups thawed Freezer Tomato Sauce or 1 jar (650 mL) tomato-based pasta sauce
• 1 1/2 cups water
• 1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
• 1 cup diced onion
• 2 tsp basil, crumbled
• 1 tsp oregano, crumbled
• 2 cups cottage cheese
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup freshly grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• 9 uncooked whole wheat lasagna noodles