WOW! I am sharing this receipe because it was awesome and easy.

I used soy cheese and added a lot more than the receipe calls for and I also added salt, pepper and basil to the cheese mixture.

I cooked it on high for 2 hours and on low 1 hour. It came out perfect.

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, pressed
1 28-oz. jar/can spaghetti sauce, your favorite
1 1/2 cups low-fat cottage cheese
1/2 cup Parmesan cheese, grated
1 1/2 cups shredded part skim milk mozzarella cheese
1 package lasagna noodles, uncooked
1 bag washed spinach, chopped

COOKING INSTRUCTIONS: In a skillet, heat oil over medium-high heat; sauté onion and garlic. Add spaghetti sauce and blend well. In a bowl, combine the three cheeses: cottage, Parmesan and mozzarella. On the bottom of your slow cooker, spread a layer of spinach then spoon on a layer of sauce mixture, and then cheese mixture. Add a double layer of the uncooked lasagna noodles (you’ll probably have to break them to fit). Top noodles with spinach, then a portion of cheese mixture, then sauce mixture, noodles, spinach and cheese again, till it's all gone. Cover and cook on low heat setting for 6 to 8 hours, or till noodles are tender.

NUTRITION per serving: 19g Fat; 22g Protein; 38g Carbohydrate; 7g Dietary Fiber; 33mg Cholesterol; 1174mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 5 Vegetable; 3 Fat.

SERVING SUGGESTIONS: Another big salad and garlic bread.