Crockpot Lasagna

1 lb. ground beef

1 large onion, chopped

2 garlic cloves, minced

1 can (29 oz) tomato sauce

1 cup water

1 can (6 oz) tomato paste

1 tsp salt

1 tsp dried oregano

1 package (8oz) no-cook lasagna noodles

4 cups (16 oz) shredded mozzarella cheese

1 1/2 cups (12 oz) small-curd cottage cheese

1/2 cup grated Parmesan cheese

In a 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 un-greased 5 quart slow cooker. Arrange a third of the noodles over sauce (break the noodles, if needed).  Combine the cheese; 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. Serves 6-8