Slow Cooker Lasagne

• 1 lb lean ground turkey
• 28 ounces tomato sauce
• 6 ounces tomato paste
• 34 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried sweet basil leaves
• 1 vidalia onion
• 4 garlic cloves
• 4 ounces sliced mushrooms
• 12 ounces 1% fat cottage cheese
• 4 cups low-moisture part-skim mozzarella cheese
• 12 cup romano cheese
• 12 ounces whole wheat lasagna noodles

1. Brown the ground turkey, add the tomato sauce, tomato paste, water, oregano, basil over medium heat until completely mixed.
2. Add the chopped onion and sliced garlic to the sauce, then put a layer of sauce on the bottom of the slow cooker.
3. Criss-Cross a double layer of uncooked noodles over the sauce, then add a layer of sliced mushrooms, sauce, cottage cheese, mozzerlla cheese, and romano cheese.
4. Repeat until all ingredients are used up, cover and cook on LOW @ 5 hours.
5. After the lasagna is cooked, let it rest for @ 10 minutes.
6. Then take a long sharp knife and cut into verticle pie slices.
7. The first slice will look bad, but the rest will slide out neat and clean.
8. This recipe will feed at least 8 HUNGRY people and by slicing like a pie you can easly serve 10-12 people.

lean ground turkey, tomato sauce, tomato paste, water, oregano, sweet basil, vidalia onion, garlic, mushrooms, cottage cheese, lowmoisture, romano cheese, whole wheat lasagna noodles

Taken from www.food.com/recipe/slow-cooker-lasagne-466615 (may not work)