Ingredients:
1 pound ground beef
4 cups (16 oz.) Dofino Gouda with Pesto Cheese, shredded
1-1/2 cups (12 oz.) small curd cottage cheese
1/2 cup grated Parmesan cheese
1 can (29 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 package (8 oz) no cook lasagna noodles
2 garlic cloves, minced
1 large onion, sliced
1 teaspoon oregano
1 cup water
1 teaspoon salt

Cooking Directions:
Cook beef, onion and garlic, in a skillet, over medium heat until meat is browned; drain. Add tomato sauce, water, tomato paste, salt and oregano, mix well. In ungreased 5 quart slow cooker, spread a quarter of the meat sauce, next place a third of the noodles over sauce. Combine all three cheesed, place a third of the mixture over noodle layer, repeat layers twice, top with remaining meat sauce. Cover and cook on low for 4 to 5 hours or until noodles are tender.