1 lb. ground chuck or ground turkey
1 tsp. dried Italian seasoning
1 (28 oz.) jar spaghetti sauce
1/3 c. water
lasagna noodles (uncooked)
1 (15 oz.) fat-free cottage cheese
2 c. shredded fat-free Mozzarella cheese
1 (4 1/2 oz.) jar mushrooms (optional)

Cook meat and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce and water in a small bowl.

Place one layer of uncooked noodles in bottom of lightly greased electric slow cooker (crock-pot). Layer with half each of meat mixture, spaghetti sauce mixture and if you are using mushrooms, half of the mushrooms. Spread half of the cottage cheese over mushrooms. Sprinkle with 1 cup Mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms, Mozzarella cheese and cottage cheese. Cover and cook on HIGH setting 1 hour; reduce heat and cook on LOW setting for 5 hours.