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Serving Size: 9 1/3 oz
Amount per Serving
Calories 370
Total Carbohydrate 30.1g

Calories from Fat 107.7
Total Fat 11.97g
Saturated Fat 3.52g
Cholesterol 86.67mg
Sodium 1519.64mg
Dietary Fiber 3.69g
Sugars 7.58g
Protein 34.22g

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Rate this recipe 4.5/5 (2 Votes)


  • 1 lb Ground Chicken
  • 1/2 cup Onions
  • 1 cloves Garlic Clove
  • 28 oz Crushed Tomatoes canned
  • 1 tsp Salt
  • 1 tsp Oregano, Ground
  • 1/2 tsp Basil, Dried
  • 1/4 tsp Red Pepper Flakes
  • 1 cup Small Curd Low Fat Cottage Cheese (Aldi)
  • 1 1/2 cups 2% Milk Mozzarella Cheese
  • 6 Pasta (lasagna Noodle)
  • 1/2 cup Grated Parmesan And Romano Cheese
  • 15 oz Tomatoe Sauce


Servings 6
Preparation time 20mins
Cooking time 380mins
Adapted from


Step 1

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of cottage cheese mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste if desired.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.


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