CrockPot 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 fry pan. 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.

Note: This turned out really good and it was the first time I've cooked lasagna and didn't have to clean the bottom of my oven. I didn't have a 28 oz can of tomato sauce, instead I used spaghetti sauce. I also used low-fat, small curd cottage cheese.