This recipe is great if you're on a tight budget, and want the taste of lasagne, but not too heavy of a meal. Feel free to scale back the portions - I make this once or twice a year (several pans at a time) and freeze it. It's a healthier take on frozen food - much more nutritious, too!

2 boxes lasagne noodles, cooked and drained, then rinsed in cold water
32 oz. container low-fat cottage cheese
1 C. bread crumbs
8 oz. can parmesan
6-8 quarts spaghetti sauce or 4-5 jars sauce
2 lbs. ground turkey, seasoned with garlic and onion, and browned, drained, added to sauce
1 lb. fresh mushrooms - chopped/sliced, sauteed with ground turkey
*optional 1 medium red bell pepper added to meat mixture, very finely chopped
3-5 bags 8 oz. mozzarella or Italian blend cheese, shredded
Basil

Mix cottage cheese with bread crumbs, 1/2 C. parmesan, and 1 T. basil.
In crockpot, add spaghetti sauce, browned ground turkey, mushrooms, red bell pepper. Add garlic and basil to taste. Cook on high for 2 hours or til bubbly.

In 13x9" baking dish, layer noodles, sauce, mozzarella, cottage cheese mixture, repeat this once, and top with mozzarella and parmesan.
Bake at 350 for 45 minutes.
To freeze - once cooled, cover tightly and place levelly in freezer. Partially thaw before cooking - reheat will take 1 hour 20 minutes on 375 in oven.