Ingredients
1 pound ground beef1 large onion, chopped2 garlic cloves, minced1 can (29 ounces) tomato sauce1 cup water1 can (6 ounces) tomato paste1 teaspoon salt1 teaspoon dried oregano1 package (8 ounces) no-cook lasagna noodles4 cups shredded part-skim mozzarella cheese1-1/2 cups 4% cottage cheese1/2 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 (break the noodles to fit if necessary). 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.
