I have a double-sized crockpot, so I halved all the ingredients in case you have a normal one.

Half pound lean ground beef
Half pound itallian sausage, spicy if you like, raw
1 yellow onion, medium
half tablespoon minced garlic (you can buy a gar of pre-minced, lasts forever)
28 ounce can good spaghetti sauce (something you'd have for spaghetti, not a plain sauce)
6 ounce (little can) of tomato paste
one and ahalf  teaspoons salt
1 teaspoon dried oregano (or itallian blend, whatever you got)
12 ounce tub of cottage cheese (you can use ricotta, I prefer the bigger curds of cottage cheese)
one of the tubs of pre-shredded parmesan cheese. You get it from the cheese section, don't get that powdered shit from the shelf unless you have absolutely no choice
12 ounces of oven-ready lasagna noodles. Oven ready is important. It'll say it on the package.
One pound (16 ounces) shredded mozzarella

1) brown the meats with the onion and garlic, drain grease (do not pour down sink, that's how you clog sinks, I pour it into a bowl until it cools then throw it in the garbage)
2) add tomato sauce, paste, salt, and oregano. Cook until it comes to a light boil. Basically, just need it to get hot.
3) Spoon a layer of sauce into the bottom of the slowcooker. Doesn't need to be a lot, just don't let there be dry spots or the bottom layer of noodles will burn
4) add a double layer of uncooked noodles (break ot fit) and top with gobs of the cottage cheese and a handful or three of the mozzarella and a little of the parmesan, then add sauce, then repeat this step all the way to the top, last layer is sauce. Reserve some of the mozzarella for later.
5) Cook on low for 4-5 hours, covered. About 20 minutes before you want to eat, put on more mozzarella and cover again