1 medium onion, chopped
2 garlic cloves, minced
1 1/4 lbs ground turkey
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) container low fat cottage cheese
1 cup reduced-fat Italian cheese blend, shredded
12 whole wheat lasagna noodles, broken in half (12 ounces)
1 (10 ounce) package frozen chopped broccoli, thawed and squeezed dry
1 (26 ounce) jar chunky tomato sauce
1 In a large nonstick skillet, cook onions and garlic over medium-high heat for 4 minutes or until softened.
2 Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, basil, salt and pepper. Set aside.
3 In a small bowl, combine cottage cheese and 1/2 cup of the Italian shredded cheese.
4 In a 5- to 6-quart slow cooker, layer half the uncooked noodles, overlapping as necessary.
5 Spread half of both the meat mixture and broccoli over noodles, then top with about half of the tomato sauce and 1/4 cup water.
6 Gently spread ricotta mixture on top, and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.
7 Cover and cook on HIGH for 4 hours or LOW for 5 hours.
8 Sprinkle remaining 1/2 cup of Italian cheese on top for last 15 minutes of cooking time or until melted.