In a skillet, cook beef and onion over medium heat until meat is no longer pink.

Add garlic; cook 1 minute longer. Drain.

Stir in tomato sauce, water, tomato paste, salt and oregano.

Spread one-fourth of the meat sauce in an ungreased 5 qt. slow cooker.

Arrange one-third of the noodles over sauce (break noodles if necessary to fit).

Combine cheese; spoon one-third of the mixture over noodles.

Repeat layers twice. Top with remaining meat sauce.

Cover and cook on low 4-5 hours or until noodles are tender. Yield: 6-8 servings.