Crockpot Chicken Lasagna

• 1 lb ground skinless chicken breast
• 1/2 cup onion, chopped
• 30 ounces Italian-style tomato sauce
• 15 ounces no-salt-added tomato sauce
• 2 teaspoons basil
• 1 teaspoon pizza seasoning
• 8 ounces mozzarella cheese, shredded
• 15 ounces fat-free cottage cheese
• 1/2 cup parmesan cheese
• 15 lasagna noodles, uncooked

1. In a large skillet, cook chicken and onions until chicken is no longer pink. Add tomato sauce, basil, and pizza seasoning. Mix well and set aside.
2. In a bowl, combine 1 cup mozzarella cheese, cottage cheese, and parmesan cheese. (Refrigerate remaining mozzarella cheese until lasagna cooks).
3. Spread 1/4 chicken mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half the cheese mixture and 1/4 of the chicken mixture. Top with 5 noodles remaining cheese mixture and 1/4 chicken mixture.
4. Top with remaining 5 noodles and remaining chicken mixture. Cover and cook on LOW heat for 5 hours, or until noodles are done. Sprinkle top of lasagna with remaining mozzarella cheese. Cover and let stand for 10 minutes before serving.

ground skinless chicken, onion, italianstyle, salt, basil, pizza seasoning, mozzarella cheese, cottage cheese, parmesan cheese, lasagna noodles

Taken from www.food.com/recipe/crockpot-chicken-lasagna-472532 (may not work)