Slow Cooker Lasagne

1 lb lean ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (29 oz) can tomato sauce
1 cup water
1 (6 oz) can tomato paste
1 tsp salt
1 tsp dried oregano
8 oz lasagne noodles
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese
1/2 cup Parmesan cheese

Combine ground beef, onion and garlic in a large skillet. Cook over med-high heat until ground beef is browned and crumbly, about 8 minutes; drain.
Add tomato paste, tomato sauce, water, salt and oregano, mix well.
Spoon one-fourth of the ground beef mixture into a 5 quart slow cooker. Layer one-third of the noodles over the mixture, breaking as needed.
Combine mozzarella, cottage cheese and Parmesan in a medium bowl and mix well.
Layer on-third of the mozzarella mixture over the noodle layer. Repeat noodle and mozzarella layers twice. Top with the remaining ground beef mixture. Cook, covered, on LOW until the noodles are tender, about 4-5 hours. If still soupy, allow to cook uncovered for 30 minutes longer.