Slow Cooker Lasagna

I know what you are thinking. Lasagna in the slow cooker? No way! That's what I thought at first, and I was very surprised! This is delicious. And who doesn't love a "fix it and forget it" meal once and a while? As long as you don't tell them it was an easy meal, they will never know.

Ingrediants

1 lb ground turkey burger (not cooked)
14 oz of diced tomatos (I like the Italian ones)
1 small onion finely chopped
1/2 cup sliced fresh mushrooms
1/2 cup diced green bell peppers
2-3 cloves of garlic, minced
9 oven-read lasagna noodles
28 oz of tomato sauce
16 oz of low-fat cottage cheese ( I use the 1% milk one)
1/4 cup grated parmesean cheese (I don't use quite that much)

Directions

First either spray your slow cooker with non-stick spray or you can use the liners. I love the liners! They are found in the sandwich bag row of the grocery store.

Combine the turkey burger, diced tom, onion, mushrooms, and garlic in a skillet until the burger is heated through and the vegetables are tender.

Place three of the noodles (I use one whole and break up the others to fit) on the bottom of the slow cooker. Cover with 1/3 of the meat mixture. Then top with 1/3 of the cottage cheese, one third of the tomato sauce, and some of the parmesean. Repeat the layers a couple more times. Top with a layer of noodles and the rest of the parmesean cheese.

Cover and cook 5-6 hours on low.

Nutritional Information
This makes 8 servings. Each serving has about 260 calories, 3.5 g fat, 28.5 g protein, and 4 g of fiber