Cheesy Slow Cooker Lasagna Recipe

Tomato dishes always taste better as they cook longer, so this lasagna done in the slow cooker is delicious. And still pretty to come out. Serve it with a green salad and garlic bread.
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  • 1 pound ground beef
  • 1 onion, chopped (large)
  • 2 cloves garlic, minced
  • 1 can tomato sauce (29 ounce can)
  • 1 cup water
  • 1 can tomato paste (6 oz. can)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 package no-cook lasagna noodles (8 ounce pkg)
  • 4 cups shredded Mozzarella cheese
  • 1 1/2 cups small-curd cottage cheese
  • 1/2 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 1/4 of the meat sauce in an ungreased 5-quart slow cooker.

Arrange 1/3 of the noodles over sauce, breaking the noodles, if necessary.

Combine the cheeses; spoon 1/3 of the mixture over noodles.

Repeat layers twice, topping with remaining meat sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.

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