Spray a large pot with olive oil and heat over medium-high. Add 1 pound of ground sirloin beef, seasoned with ¾ teaspoon of kosher salt, cooking until it's slightly browned, about 3–4 minutes.

Toss in ½ medium diced onion and 3 cloves of minced garlic into the pot. Sauté for approximately 2 minutes until the onion becomes translucent.

Stir in 2 cans of crushed tomatoes and ¼ cup of water, intertwining every ingredient. Sprinkle in 1 teaspoon of Italian seasoning and the remaining ¼ teaspoon of salt, then bring the mixture to a gentle boil.

In a large bowl, combine 3 cups of cottage cheese, 2 beaten eggs, ¼ cup grated Parmesan cheese, and ½ cup of shredded mozzarella. Add ¼ cup of chopped fresh parsley into the mixture.

Spray your slow cooker with olive oil. Start layering: 1 cup of meat sauce, 3 uncooked noodles, then 1 cup of meat sauce and ⅓ of the cheese mixture. Repeat twice more.

Cover the slow cooker and set to low heat. Cook for 3 ½ to 4 hours. Check noodles' tenderness at 3 hours.

Sprinkle the remaining 1 cup of mozzarella cheese on top. Close the lid and cook for an additional 5–10 minutes, then let rest for 10 minutes.