1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (29 oz.) can tomato sauce
1 c. water
1 (6 oz.) can tomato paste
1 tsp. salt
1 tsp. dried oregano
1 (8 oz.) pkg. no-cook lasagna noodles
1 1/2 c. (12 oz.) cottage cheese
4 c. Mozzarella cheese
1/2 c. 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-quart slow cooker. 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 to 5 hours or until noodles are tender.