Slow Cooker Lasagna - cooking recipe

Ingredients

1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (29 ounce) can tomato sauce
1 cup water
1 (6 ounce) can tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 (8 ounce) package no-boil lasagna noodles
4 cups shredded mozzarella cheese
1 1/2 cups small curd cottage cheese
1/2 cup grated parmesan cheese

Preparation

In 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 a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary).
Combine the cheeses; spoon a 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.