Slow Cooker Lasagne

This is an easy recipe I found in one of my books and great for a make-ahead dinner.

1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 29-oz can tomato sauce
1 cup water
1 6-oz. can tomato paste
1 tsp. salt
1 tsp. dried oregano
1 8-oz package no-cook lasagne noodles
4 cups shredded mozzarella cheese
1 1/2 cups small-curd cottage cheese
1/2 cup grated parmesan cheese

In a skillet, cook beef, onion, and garlic over medium-high 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 if necessary.)  Combine the 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.  Yield 6-8 servings.