1 pound ground chicken
1 onion chopped
4 teaspoons minced garlic
1 tablespoon crushed red pepper
1 (29) ounce can tomato sauce
10 uncooked whole wheat lasagna noodles
1 cup cottage cheese
2 cups part skim ricotta cheese
2 cups part skim shredded mozzarella cheese
10 ounces frozen chopped spinach, thawed and drained
1. In a large skillet over medium heat cook the chicken, onion, garlic, and crushed red pepper until thoroughly cooked. Add the tomato sauce and stir until well incorporated and heated through.
crockpot. Add a layer of lasagna noodles (break them up to make them fit in a nice layer). Top the noodles with a layer of the cheese and spinach mixture. Repeat the layering until you have used up the meat and cheese mixtures.
4. Cover and cook on low setting for 4 to 6 hours. Just before serving, top with the remaining mozzarella and let melt before serving.
I don't have a picture of the finished product because there was no way to make it look pretty. But take my word for it, it was good and soooo easy to make!