Slow Cooker Lasagna - cooking recipe

Ingredients

1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (29 oz.) can tomato sauce
1 c. water
1 (6 oz.) can tomato paste
1 tsp. salt
1 tsp. dried oregano
1 (8 oz.) pkg. no-cook lasagna noodles
4 c. shredded Mozzarella cheese
12 oz. small curd cottage cheese
1/2 c. grated Parmesan cheese

Preparation

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread 1/4 of the meat sauce in an ungreased 5-quart slow cooker. Arrange 1/3 of the noodles over the sauce. Combine the cheeses; spoon 1/3 of the mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4 to 5 hours or until noodles are tender.