2 boneless, skinless chicken breasts, cooked and cubed
1 (14.5 oz) can of Italian diced tomatoes
1 (8 oz) can tomato sauce + 1 T Shirley J’s Pizza and Pasta Seasoning mixed in
OR 8 oz of your favorite pasta sauce
1 cup cottage cheese (low or no-fat okay)
4 oz cream cheese
1 1/2 cups frozen spinach, thawed and drained of excess water
1/4 cup Parmesan cheese
6 uncooked whole wheat lasagna noodles
1/2 cup grated Mozzarella cheese
Combine chicken, tomato sauce, seasoning, and tomatoes (not drained) in a medium mixing bowl. In another bowl, mix the cottage cheese, cream cheese, egg, spinach, and Parmesan cheese together until well mixed. In a 3 to 4 quart slow cooker, spoon about 1/4 cup of the tomato sauce in the bottom of the crock. Place 1 1/2 noodles on top of the tomato sauce then layer the cheese mixture, noodles, and tomato sauce 3 times. Top with the grated Mozzarella cheese. Cover and cook on LOW for 3 1/2 hours. Dig down deep with serving spoon to get all the layers.
This is definitely different from a typical lasagna but it is very yummy and relatively easy. There is no need to cook the noodles, they turn out perfectly using the liquid inside of the slow cooker to cook them over time. I loved the spinach and cream cheese combo. I would be proud to serve this dish to company. 4 stars.