1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce
1 c. water
1 can (6 oz) tomato paste
1 tsp. salt
1 tsp. dried oregano
1 pkg. (8 oz) no-cook lasagna noodles
4 c. (16 oz) shredded mozzarella cheese
1 1/2 c. (12 oz) small curd cottage cheese
1/2 c. grated parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink. Drain. Add tomato sauce, water, tomato paste, salt and oregano, mix well. Spread 1/4 of meat sauce in ungreased 5 quart slow cooker. Arrange 1/3 of noodles over sauce. Combine cheeses, spoon 1/3 of mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low 4 to 5 hours until noodles are tender.