Slow cooker lasagna

1  lb.		lean ground beef
1/2  cup		onion, chopped
2  teaspoons		minced garlic
29  ounces		tomato sauce
6  ounces		tomato paste
1-1/2  teaspoons		salt
1  teaspoon		dried oregano
12  ounces		lasagna noodles
12  ounces		cottage cheese
1/2  cup		grated Parmesan cheese
16  ounces		shredded mozzarella cheese

Tip: For nutritional information on all the ingredients in Slow cooker lasagna just click on each ingredient name. Then adjust the serving size for any Slow cooker lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover, and cook on LOW setting for 4 to 6 hours.