1 lb. ground beef or ground turkey
2 cloves garlic, minced
1 (24 oz.) jar spaghetti sauce (your choice)
1 (15 oz.) can diced tomatoes
1 (4 oz.) can sliced mushrooms, drained
1 tsp. salt
1 tsp. dried oregano
4 cups shredded mozzarella cheese (16 oz.)
1 1/2 cups small curd cottage cheese (12 oz.)
1/2 cup grated Parmesan cheese (4 oz.)
2 1/2 oz. feta cheese crumbles
1/2 (16 oz.) pkg. lasagna noodles (uncooked)

Cook meat and garlic together in saucepan until browned. Drain.

Stir in spaghetti sauce, tomatoes, mushrooms, salt and oregano. Mix well.

In large mixing bowl combine all the cheeses. Stir well.

Spread one-fourth of meat sauce mixture in ungreased slow cooker. Arrange one third of noodles over sauce. Cover noodles with one-third of cheese mixture.

Repeat layers twice. Top with remaining meat sauce.

Cover. Cook on LOW for 4 to 5 hours.

Submitted by: Chalis Treloar