Slow Cooker Lasagna

These days, I'm all about easy dinner recipes. I have a feeling after the baby comes, I'm going to be even more into easy recipes. So I found this one in an old Quick Cooking magazine, and tried it out. Turned out pretty good, if I do say so myself. And Jay liked it, too, which is always a bonus. The only thing I would change is to add some Italian spices, in addition to the oregano. Enjoy!

Slow Cooker Lasagna

Ingredients:

• 1 pound ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (29 ounces) tomato sauce
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 package (8 ounces) no-cook lasagna noodles
• 4 cups (16 ounces) shredded mozzarella cheese
• 1 1/3 cups (12 ounces) small-curd cottage cheese
• ½ cup grated Parmesan cheese

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, 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 cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.