Slow Cooker Lasagna
Slow Cooker Lasagna | No Sugar Sweet Life
McCormick's Basil Bruschetta Mix
Roasted Garlic (or 2 Tbsp minced)
Cottage Cheese (I used 2%)
Jar of Spaghetti Sauce
Jar of Vodka Spaghetti Sauce (it's lighter/creamier than regular sauce)
Shredded Parmesan Cheese
Brown Turkey meat in a pan, slowly stirring in the McCormick's basil bruschetta mix.
Chop the kale, removing most of the stems.
Once meat is cooked, remove it from pan into large mixing bowl.
Saute the kale for a few minutes to get it soft, then add to mixing bowl.
Peel and dice the zucchini, then add to mixing bowl.
In a separate bowl, mix garlic and cottage cheese.
Use a non-stick spray in your slow cooker, then start layering.
Sauce mixture, dry noodles, cottage cheese. Repeat. It made about 3 iterations before running out of stuff.
Cook in the slow cooker for 4 hours on high.
Add cheese in the last 10 minutes, and cook until melted.
Yields 8 Servings