Directions:

In medium saucepan, heat spaghetti sauce, seasoning and meatballs over medium heat for 10 minutes.

Remove pan from heat. Scoop meatballs from pan and place on a plate; cut each meatball in half.

In a medium bowl, combine cottage cheese and Italian cheese blend.

Spray the inside of the slow cooker with non-stick spray.

Place 1/4 cup of sauce in the bottom of the slow cooker.

Arrange one layer of uncooked lasagna noodles over the sauce.

Spread half of the cheese mixture over the lasagna noodles.

Place one layer of meatballs over the lasagna noodles.

Drizzle 1/3 cup of the remaining sauce over the meatballs.

Repeat the same process layering lasagna noodles, cheese mixture, meatballs, and sauce.

The final layer should be lasagna noodles with the remaining sauce on top.

Cover and cook on high for 1 hour. Reduce heat to low and cook for another 3 hours.

Sprinkle mozzarella cheese over the top and cook for 1 hour or until the cheese melts.

Just before serving, garnish with fresh basil leaves.