1 box lasagna noodles – they DON’T have to be no boil! I used regular Barilla noodles, or you can use gluten free ones
2 16 oz containers low fat cottage cheese
1/2 cup grated parmesan
1 tbsp olive oil
8 oz sliced mushrooms
1 lb ground bison/beef/turkey
1 medium yellow onion, diced
4-6 garlic cloves (to taste) minced or smashed
28 oz can crushed tomatoes
1 tbsp dried organo
1 tsp dried basil
kosher salt and pepper
1 pkg shredded mozzarella
1/2 lb fresh mozzarella (if desired)
In a large bowl, mix the cottage cheese, eggs, grated parmesan, and stir until well combined. Set aside.
In a large skillet, sauté the mushrooms, bison/beef, onion and garlic until vegetables are soft. Turn off heat.Drain. Add tomatoes and spices and stir until combined. Adjust seasoning. Set aside.
Spray a large crockpot with cooking spray. Put a couple of spoonfuls of sauce in the bottom of the crockpot. Use tomato-y parts only, try to avoid chunky stuff for this. It’s just a very thin wet layer to lay your noodles on.
Lay the noodles in, breaking them and fitting them into a single layer. Top with 1/2 of the cottage cheese mixture. Top with 1/3 of the tomato sauce mixture. Top with shredded mozzarella.
Repeat another layer.
Top with a final layer of noodles and the remaining 1/3 of the sauce. Add shredded mozzarella, and dot the fresh mozzarella around if using.
Cook on low 2 1/2 to 3 hours – not longer, it’ll get mushy! Delicious, and great the next day!
RATING: 5 stars
This is such a great way to make lasagne! It is so much faster than regular, easier to make and clean (you can literally put it make the sauce and put it together in 20 min), and has a much deeper, robust flavor than oven baked. I never make it another way since discovering this!