Crockpot Lasagne

1 lb beef
1 large onion
2 garlic cloves, minces
1 can (29 oz) tomato sauce
1 cup water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp oregano
1 pkg (8 oz) no-cook lasagne noodles
4 cups (16 oz) shredded mozzarella cheese
1 ½ cups (12 oz) small curd cottage cheese
½ cup 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 (break 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.