Slow-Cooker Lasagna

In a skillet, cook the ground beef and onion over medium heat until the meat is no longer pink. Add the garlic, and cook one minute longer. Drain any drippings from the skillet, then stir in the tomato sauce, water, tomato paste, salt and oregano. Editor’s Tip: If using canned tomato paste and you have some leftover, wrap in plastic wrap or small bag, and freeze it. You can also freeze it in an ice cube tray, and then wrap it up. Use it in other recipes with tomato paste.

In a separate bowl, stir together the cottage cheese, mozzarella and Parmesan, and set aside.

To build the lasagna, start by spreading one-fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange one-third of the noodles over the sauce, breaking the noodles to fit if necessary. Then spoon one-third of the cheese mixture over the noodles. Repeat these layers twice. Top with remaining meat sauce.

Cover the lasagna, and cook on low until the noodles are tender, for four to five hours. Editor’s Tip: When it's finished, if you’d like, sprinkle more Parmesan or mozzarella on top, and cook for a few minutes longer, until melted.