Slow Cooker Lasagna

Submitted by Glenda Davis

1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 29 oz. can tomato sauce
1 cup water
1 6 oz. tomato paste
1 tsp. salt
1 tsp. dried oregano
1 8 oz. no-cook lasagna noodles
2 Cup shredded mozzarella cheese
1 1/2 Cup small-curd cottage cheese
1/2 Cup grated Parmesan cheese

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink. Drain.
• Add tomato sauce, water, tomato paste, salt and oregano; mix well.
• Spread one fourth of the meat sauce in an ungreased slow cooker. Arrange one third of the noodles over sauce (break the noodles if necessary).
• Combine the cheeses; spoon one third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Serves 6-8.