1 tablespoon olive oil
1 onion, cut in a medium dice
1-1/2 pounds lean ground turkey
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 15-ounce container cottage cheese
1 cup mozzarella cheese, shredded
1 26-ounce jar spaghetti sauce
12 lasagna noodles, broken in half
1/2 cup water, divided
1/2 cup Parmesan cheese, shredded
Place a frying pan over medium heat. When hot, add olive oil and allow it to heat as well.
Add onion to the pan, frying until onions are just translucent, about 3 minutes.
Put ground turkey in the pan and cook for about 8 minutes until fully browned, breaking it up as it cooks.
Add garlic, oregano, basil, half of the salt and half of the pepper to the pan. Stir and cook for another minute. Remove from heat and allow to cool slightly.
In a small bowl combine cottage cheese and mozzarella cheese. Season with remaining salt and pepper and stir.
Spread a small amount of sauce in the bottom of a 6-quart slow cooker. Place one-third of the noodles on top of that, overlapping if necessary.
Spread half of the meat mixture over the noodles and top with about a third of the sauce and 1/4 cup of water.
Spread half of the cheese mixture on top of the sauce. Continue layering with noodles, meat mixture, sauce, water, and cheeses.
Top with the remaining third of the noodles, the remaining third of the sauce and another 1/4 cup of water.
Place the lid on the slow cooker and cook on low for 6 hours or on high for 4 hours.
Remove the lid from the slow cooker and turn off the heat. Sprinkle with Parmesan cheese just before serving.