Slow Cooker Lasagna

Recipe from Annie Whiting

1 lb ground beef
1 large onion
2 garlic cloves-minced
1 can (29 oz) tomato sauce
1 C water
1 can (16 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1-8oz pkg no-cook lasagna noodles
4 C (16 oz) shredded mozzarella cheese
1 ½ C (12 oz) small curd cottage cheese
½  C 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-gt slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low 4-5 hours.