Slow Cooker Lasagna

• 1 lb. ground beef
• 1 lrg onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) tomato sauce
• 1 cup water
• 1 can (6 oz) tomato paste
• 1 tsp salt
• 1 tsp dried oregano
• 1 pkg (8 oz) shredded mozzarella cheese
• 1 1/2 cups (12 oz) small-curd cottage cheese
• 1/2 cup grated Parmesan cheese

In skillet, cook beef, onion and garlic over mdm heat til 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 cheese, spoon a third of the mixture over noodles.  Repeat layers twice.  Top with remaining meat sauce.  Cover and cook on low for 4-5 hrs or til noodles are tender.  6-8 servings.