SLOW COOKER LASAGNA

I have not personally tried this recipe, but I had a similar recipe (which I lost) a few years back.  Mine used ricotta cheese instead of cottage cheese.  The smell of this cooking is SOOO good!

INGREDIENTS:
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) Hunt’s® Tomato Sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups (16 ounces) shredded part-skim mozzarella cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1/2 cup grated Parmesan cheese

DIRECTIONS:
1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
3. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker.
4. Arrange a third of the noodles over sauce (break the noodles if necessary).
5. Combine the cheeses; spoon a third of the mixture over noodles. 6. Repeat layers twice.
7. Top with remaining meat sauce.
8. Cover and cook on low for 4-5 hours or until noodles are tender.