1 tablespoon vegetable oil
1 medium onion, chopped
1 tablespoon minced garlic
1 pound chicken, finely cubed or ground
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 cup pesto
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cottage cheese
3/4 cup shredded Italian-blend or Mozzarella cheese
10 lasagna noodles, broken in half
1. Heat oil in a large nonstick skillet over medium high heat. Add onion and garlic to skillet and cook for 3 minutes or until softened. Add chicken to skillet and cook, stirring frequently, for about 4 minutes or until no longer pink. Add spinach, pesto, salt, and pepper to skillet and stir until well blended; set aside.
2. In a small bowl, combine cottage cheese and 1/2 cut of the shredded cheese.
3. Coat slow cooker bowl with nonstick cooking spray, then layer a third of the uncooked noodles, overlapping as necessary. Spread a third of the chicken mixture over noodles, then top with 1/4 cup water. Dollop a third of the cottage cheese mixture on top, and continue layering with remaining noodles, meat and additional 1/4 cup water and cottage cheese mixture. Make sure noodles are covered so that they cook well.
4. Cover and cook on HIGH for 3 hours or LOW for 5 1/2 hours. Sprinkle with remaining 1/4 cup cheese on top for the last 15 minutes of cook time or until melted.