Slow cooker lasagna
1 ½ lbs ground beef
1 large onion chopped
2 cloves garlic minced
1 29 oz can tomato sauce
1 cup water
6 oz. can tomato paste
1 tsp salt
1 tsp dried oregano
1 8 oz pkg NO COOK lasagna noodles
4 cups shredded mozzarella cheese
1 ½ cups ricotta
½ cup grated parmesean
In a skillet cook beef, onion and garlic over medium heat until meat is no longer pink. Drain. Add tomato sauce, water, tomato paste, salt, oregano and mix well.
Spread ¼ of the meat sauce in ungreased 5 quart slow cooker.
Arrange 1/3 of the noodles over the sauce. Break noodles if necessary.
Combine the cheeses . spoon 1/3 of the mixture over noodles . repeat layers twice. Top with remaining meat sauce. Cover and cook on low 4-5 hours until noodles are tender.
