Ingredient

1 pound ground beef. 1 large onion, chopped. 2 garlic cloves, minced. 1 can (29 ounces) tomato sauce. 1 cup water. 1 can (6 ounces) tomato paste. 1 teaspoon salt. 1 teaspoon dried oregano. 1 package (8 ounces) no-cook lasagna noodles. 4 cups shredded part-skim mozzarella cheese. 1-half cups (12 ounces) 4% cottage cheese. half cup grated Parmesan cheese.

Preparation

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 noodles over sauce Combine 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.