Slow Cooker Lasagna
(29 oz) tomato sauce
(6 oz) tomato paste
no-cook lasagna noodles
shredded mozzarella cheese
small-curd cottage cheese
grated parmesan cheese
In a skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain excess grease.
Add tomato sauce, water, tomato paste, salt, and oregano, mix well.
Spread one-fourth of the meat sauce in an ungreased 5-quart slow cooker.
Arrange a third of the noodles over the sauce. Combine the cheeses; spoon a third of this over the noodles. Repeat layers twice.
Top with remaining meat sauce. Cover and cook on low for 4–5 hours or until noodles are tender.