Slow Cooker Lasagna

What a delightful dinner to come home to after a long hard day at work, and the smell that greets you in the house is just amazing, the only thing that I added to this is 2 tsp. Italian seasoning, just to make it a little spicier - so good!! Also I found that I had to add 1 1/2 cups canned tomatoes, just mash them, to make it a little moister, and if that isn't enough just add a little more, it all depends on your Slow Cooker.

• Ready In: 5 hrs
• 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 1⁄2 cups canned tomatoes, mashed
• 1  teaspoon salt
• 1  teaspoon dried oregano
• 2  teaspoons  italian seasoning
• 1 (8 ounce) package  no-cook  lasagna noodles
• 4  cups mozzarella cheese, shredded
• 1 1⁄2 cups small curd cottage cheese
• 1⁄2 cup parmesan cheese

Directions

1. 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, canned tomatoes salt, oregano, Italian Seasoning; mix well.
2. Spread a fourth layer of the meat sauce in an ungreased 5 quart slow cooker. Arrange a third of the noodles over the sauce, (break the noodles). Repeat meat and noodle once. put layer of cottage cheese. Repeat layer of meat then layer of noodles. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Cover with Mozzarella and Parmesan cheese, and turn on high until cheese melts. Delicious!