1	lb.	ground beef
1	lg.	onion, chopped
2	cloves	garlic, minced
1	can	tomato sauce (29 oz.)
1	c.	water
1	can	tomato paste (6 oz.)
1	tsp.	salt
1	tsp.	dried oregano
1	pkg.	no-cook lasagna noodles (8 oz.)
4	c.	shredded mozzarella cheese (16 oz.)
11/2	c.	small-curd cottage cheese (12 oz.)
1/2	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-quart 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.