Slow Cooker Lasagna

This recipe isn't meant to "replace" oven-baked lasagna. However, it is a convenient tasty meal to come home to on a busy workday as well as weekends.

• Ready In: 5 hrs 15 mins
• Serves: 6-8

Ingredients

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

Directions

1. In skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
3. 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).
4. Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice.
5. Top with remaining meat sauce.
6. Cover and cook on low for 4-5 hours or until noodles are tender.