1 onion, chopped 18 oz. of cottage cheese
2 tsp. minced garlic 3/4 cup grated Parmesan cheese
1 (29 oz) can tomato sauce 24 oz shredded mozzerella cheese
1 (6 oz) can tomato paste 1/2 cup water
1 tsp. dried oregano
In large skillet cook the beef, onion, and garlic over medium heat till browned. Add the tomato sauce, tomato paste, water, salt, and orgeano and stir until well mixed. Cook till heated through. In large bowl, mix together the cheeses. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering meat mixture, noodles, and cheese till all the ingredients are used. Cover and cook on low for 4-5 hours.
