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Crock Pot Lasagna

    1 lb. lean ground beef
    1 onion, chopped
    2 garlic cloves, smashed
    1 (28 ounce) can tomato sauce
    1 (6 ounce) can tomato paste
    1 1/2 teaspoons salt
    1 teaspoon dried oregano
    12 ounces cottage cheese
    1/2 cup grated parmesan cheese or asiago cheese
    12 ounces lasagna noodles, uncooked
    16 ounces shredded mozzarella cheese

  Brown ground beef, onion and garlic in frypan. Add tomato sauce,
 tomato paste, salt and oregano. Cook long enough to get it warm.
 Spoon a layer of meat sauce onto the bottom of the slow cooker.
 Add a double layer of uncooked lasagna noodles (break to fit) and
 top with cheeses. Repeat with sauce, noodles and cheeses until all
 are used up. Cover and cook on low for 4 to 5 hours.