Recipe(tried): Slow Cooker Triple-Layer Lasagna (using ground beef and cottage cheese)

TRIPLE-LAYER LASAGNA

"You won't have to cut any corners to make this low-cost Italian classic. Hearty ground beef, silky mushrooms, and pre-cooked noodles become extra-rich by adding mozzarella, Parmesan, and cottage cheese - our secret ingredient."

1 lb extra lean ground beef
1 (14 1/2 oz) diced tomatoes
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 clove garlic, minced
9 oven-ready lasagna noodles
1 (28 oz) tomato sauce
1 (16 oz) container fat-free cottage cheese
2 cups shredded reduced-fat mozzarella cheese
1/4 cup grated Parmesan cheese

Combine beef, tomatoes, onion, mushrooms, and garlic in large nonstick skillet over medium-high heat. Cook until meat is no longer pink, 8 to 10 minutes.

Coat 4-quart or larger slow cooker with cooking spray. Place 3 (uncooked) noodles, side by side, in bottom of cooker. Top with one-third each of the tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers two more times, ending with mozzarella. Sprinkle Parmesan on top.

Cover crock pot. Cook on LOW 5 to 6 hours, or until lasagna is cooked through and cheese is bubbly.

Makes 12 servings
Source: Prevention magazine