| 1 | lb. | ground beef |
| 1 | lg. | onion, chopped |
| 2 | cloves | garlic, minced |
| 1 | can | tomato sauce (29 oz.) |
| 1 | c. | water |
| 1 | can | tomato paste (6 oz.) |
| 1 | tsp. | salt |
| 1 | tsp. | dried oregano |
| 1 | pkg. | no-cook lasagna noodles (8 oz.) |
| 4 | c. | shredded mozzarella cheese (16 oz.) |
| 1½ | c. | small-curd cottage cheese (12 oz.) |
| ½ | c. | 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 ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles). Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.
Yield: 6-8 servings.