8-10 lasagna noodles, broken into bite sized pieces
1 lb lean ground beef
1 onion, chopped
1 garlic clove, minced
2 cups cottage cheese (500 g container)
1 cup shredded mozzarella cheese
1 28-oz can tomatoes, chopped, with juices
1 6-oz can tomato paste
Tomatoes and tomato paste can be replaced with jar/can (approx 750 ml) of your favourite pasta sauce
1 tsp dried basil
1 tsp dried oregano leaves
1/2 tsp black pepper

1.  In a large nonstick skillet over medium-high heat cook ground beef, chopped onion and minced garlic, breaking up meat with a spoon until beef is no longer pink.  Transfer meat mixture to slow cooker. (Nutrition Tip:  Adding additional finely chopped vegetables such as carrots, broccoli and zuchinni is a great way to increase vegetables.)

2.  Add tomatoes, tomato paste (or pasta sauce) and dried herbs to ground beef mixture.  Stir in broken noodles, cottage cheese, mozzarella cheese and pepper.  Stir well.

3.  Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or until hot and bubbling.  Stir occaisionally.  If mixture appears very dry as cooking, add 1/2 cup water.