Ingredient!
1 pound of ground beef
1 large onion, chopped
2 garlic seeds, chopped
1 can (29 ounces) tomato sauce
1 cup of water
1 can (6 ounces) tomato puree
1 teaspoon salt
1 teaspoon dried oregano
1 pack (8 ounces) of no-cook lasagna noodles
4 cups shredded foamed mozzarella cheese
1-1 / 2 cups (12 ounces) 4% cottage cheese
1/2 cup grated parmesan cheese
Preparation!
In a frying pan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomato sauce, water, tomato puree, salt and oregano.
Spread a quarter of the meat sauce in an ungreased 5-qt. slow cooker. Arrange one-third of the noodles over sauce Combine 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.