1 lb. ground beef 1 lg. onion 2 garlic cloves, minced
1 can (29 oz.) tomato sauce 1 can (6 oz.) tomato paste
1 cup water 1 tsp. salt 1 tsp. dried oregano 1 pkg. (8 oz.) no-cook lasagna noodles 4 cups (16 oz.) plain Smith’s Country Cheese Gouda, shredded 1½ cup (12 oz.) small curd cottage cheese ½ cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (breaking the noodles, if necessary.) Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover, and cook on low for 4-5 hours or until noodles are tender.