Slow Cooker Lasagna

(Courtesy of Taste of Home)

Ingredients:
1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz.) tomato sauce
1 c. water
1 can (6 oz.) tomato paste
1 tsp. salt
1 tsp. dried oregano
1 pkg. (8 oz.) no-cook lasagna noodles
4 c. (16 oz.) shredded part-skim mozzarella cheese
1 1/2 c. (12 oz.) 4% cottage cheese
1/2 c. grated Parmesan cheese

Directions:
In a skillet, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the tomato sauce, water, tomato paste, salt and oregano.

Spread a fourth of the meat sauce in an ungreased 5 qt. slow cooker.  Arrange a third of the moodles over sauce (break the noodles if necessary).  Combine the cheese; spoon a third of the mixture over the noodles.  Repeat the layers twice.  Top with the remaining meat sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.