Cheesy Slow Cooker Lasagna Recipe

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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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