Crock-Pot Lasagna

1.5 lb ground chuck
1 medium onion, chopped
2 garlic cloves, minced
1 (29-oz.) can tomato sauce
1 cup water
1 (6-oz.) can tomato paste
1 tsp. salt
1 tsp. dried oregano
1 (8-oz.) pkg. lasagna noodles, uncooked
4 cups shredded mozzarella cheese
12 oz. small-curd cottage cheese or ricotta cheese
1/2 cup grated Parmesan cheese

1.  Cook ground chuck, onion and garlic together in a saucepan until browned.  Drain.
2.  Stir in tomato sauce, water, tomato paste, salt and oregano.  Mix well.
3.  Spread one-fourth of meat sauce in Crock-Pot.  Arrange one-third of noodles over sauce.
4.  Combine the cheeses.  Spoon one-third of mixture over noodles.  Repeat layers twice.  Top with remaining meat sauce.
5.  Cover.  Cook on low 4-5 hours.  

VARIATION:  Use 1-2 jars of spaghetti sauce instead of the tomato sauce, water, tomato paste, salt and oregano.  I have a large Crock-Pot, so I need more than just one jar of spaghetti sauce.  Also, I like to use a little shredded cheddar cheese if I have it on hand. 

-:- Serve this dish with garlic bread and salad for a super-easy meal.

~Sunny