1. In a large non stick skillet, cook onions and green pepper until softened. Add ground turkey and all seasonings. Brown then drain. Add broccoli.
2. In a small bowl, combine cottage cheese, cream cheeese and 1/2 c of italian shredded cheese.
3. In a 5-6 quart slow cooker, layer half the uncooked lasagna noodles, breaking as necessary. Spread half of the meat/broccoli mixture over the noodles. Top with half tomato sauce and 1/4 cup water. Gently spread the cheese mixture on top. Continue layering the noodles, rest of the meat mixture, rest of the tomato sauce and 1/4 cup of water.
4. Cover and cook on LOW for 5 hours or HIGH for 4 hours. Sprinkle the remaining 1/2 cup cheese on top for the last 15 minutes, or until melted.
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