Slow Cooker Lasagna

  1 Lb lean ground beef                                                    1 Tsp dried oregano

  2 garlic cloves, minced                                                  12 ounce package lasagna noodles

  1 Tsp salt                                                                     12 ounces ricotta cheese

  29 ounce can tomato sauce                                             1/2 Cup grated Parmesan cheese

  1 Cup water                                                                  16 ounces shredded mozzarella

  6 ounce can tomato paste                                              

                                                                                         

In a large skillet over medium heat cook the ground beef and garlic until brown. Add the tomato sauce, water, tomato paste, salt, and oregano and stir until well mixed. Cook until heated through.  In a large bowl mix together the ricotta, Parmesan and  mozzarella cheeses.  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  heat in slow cooker for 6 to 8 hours.