To make lasagna in a crock pot, layer the meat sauce, cheeses and noodles in the slow cooker, and cook on low for up to five hours. The recipe suggests using no-cook lasagna noodles.
In a skillet, combine 1 pound of ground beef and one large chopped onion. Cook the ingredients over medium heat until the meat has turned brown, then add two minced garlic cloves. Cook everything for another minute, then remove the skillet from the heat. Drain the grease. Add one can of tomato sauce, one can of tomato paste and 1 cup of water to the meat. Season with 1 teaspoon of dried oregano and 1 teaspoon of salt. Stir everything together.
In another bowl, combine 1 1/2 cup of 4 percent fat cottage cheese, 1/2 cup of grated Parmesan cheese and 4 cups of shredded mozzarella cheese. Spoon 1/4 of the meat sauce onto the bottom of the slow cooker. Add a layer of no-cook lasagna noodles. On top of the noodles, layer 1/3 of the cheese mixture. Repeat the process twice more, adding the remaining meat sauce to the top, so you have three layers of cheese and noodles. Cover the crock pot, and cook on low for four to five hours. If the noodles are still crunchy, cook the lasagna a little longer.