Lasagna In A Crock-Pot

1 lb. lean ground beef
1 c. finely chopped onion
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. oven ready lasagna noodles
4 c. (16 oz) shredded Mozzarella cheese
1 1/2 c. small curd cottage cheese
1/2 c. grated Parmesan cheese

Allow 5 - 5 1/2 hrs to cook on LOW in 5 Quart crockpot. In a large skillet cook beef, onion and garlic. Add tomato sauce, water, tomato paste, salt and oregano; mix well. Bring to a boil; remove from heat.

Spread a fourth of the meat sauce in the ungreased crock-pot. Arrange a third of the noodles over sauce, breaking noodles to fit.

In large bowl, combine Mozzarella, cottage cheese and Parmesan; mix well. Spread a third of the mixture over the noodles. Repeat layers two more times: Sauce, noodles and cheese. Top with the remaining meat sauce. Cover and cook on LOW for 5 - 51/2 hrs or until noodles are tender. Makes 6-8 servings