Crock-pot Lasagne

Crock-pot Lasagne

1 lb. ground turkey

1 lg. onion, chopped

2 cloves garlic, minced

1 can tomato sauce (8 oz.)

1 c. water

1 can tomato paste (6 oz.)

1 tsp. salt

1 tsp. dried oregano

1 tsp. dried basil leaves

1 tsp. Italian seasoning

1 pkg. no-cook lasagne noodles (8oz.)

1 1/2 c. small-curd cottage cheese (12 oz.) (2% milk)

1/2 c. grated Parmesan cheese

2 c. shredded mozzarella cheese (16 oz.) (2% milk)

In a skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt, spices, cottage cheese and Parmesan cheese; mix well. Spread 1/4 of the meat sauce in greased 5 qt. crock-pot. Sprinkle 1/4 of the mozzarella cheese. Then, arrange 1/3 of the noodles over sauce (break the noodles). Repeat layers two more times. Top with remaining meat sauce and mozarella. Cover and cook on low for 4-5 hours or until noodles are tender.

Makes 6 Servings at 10 WW points