In medium bowl, combine the ricotta, cottage cheese, 2 tablespoons water, 1/4 c parmesan cheese, and 1/2 tsp oregano. Mix thoroughly.
Place the marinara sauce in a medium bowl or large measuring cup. Add 1/2 cup water (unless the sauce is already thin) to the empty sauce jar or container, give it a swirl, and add to the marinara sauce. Spread 1/2 cup of the sauce on the bottom of a 4 - 6 qt slow cooker.
Add beef to the remaining marinara sauce.
Place half the lasagna noodles over the sauce, breaking the oodles to fit. Cover the noodles with half of the cheese mixture (about 1 1/2 cups) then top with 1 cup of sauce. Repeat.
Top with the remaining noodles, cover with the remaining sauce, and sprinkle on the mozzarella, the remaining oregano and Parmesan. Cook for 3 to 3 1/2 hours on low or until fork tender. Turn off heat and let sit at least 15 minutes before serving.
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