Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meant and water in bowl. Layer thinly in bottom of lightly greased 5 quart electric slow-cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese and mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover and cook on high setting for 1 hour; reduce heat and cook on low setting for 5 hours. Can do ahead and store in fridge. Yields 16 servings.