Ingredients
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1 lb ground beef
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1 large onion, chopped
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2 garlic cloves, minced
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1 (29 ounce) can tomato sauce
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1 cup water
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1 (6 ounce) can tomato paste
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1 teaspoon salt
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1 teaspoon dried oregano
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1 (8 ounce) package no-boil lasagna noodles
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4 cups shredded mozzarella cheese
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1 1/2 cups small curd cottage cheese
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1/2 cup grated parmesan cheese
Instructions
- In 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. 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.