Weelicious

0 Heat 1 tablespoon of oil in a large sauce pot over medium heat. Add the turkey and cook for 5 minutes, until cooked though, breaking apart any chunks with the side of a wooden spoon to make bite sized pieces. Remove the turkey to a plate, and then drain the liquid. 
1 Add the remaining 1 tablespoon of oil to the pot, then onions and cook for 5 minutes, until soft. Add the garlic and cook for 1 more minute. 
2 Return the turkey to the pot, add the drained tomatoes, tomato paste, salt and italian herbs. Bring to a boil, and cook for 3-5 minutes, until the sauce thickens slightly. 
3 In a bowl, whisk the eggs and mix in the cottage and parmesan cheeses. 
4 In the crock pot, spread a thin layer of the turkey tomato sauce, then a single layer of the dried lasagna noodles (I break them into pieces and slightly overlap to fit the crock pot), 1/3 of the cottage cheese mixture after that, and 1/3 of the mozzarella cheese. Repeat layering until you have 3 layers of each, ending with mozzarella cheese. 
5 Cover and cook on low for 4-6 hours. 
6 Turn off the crock pot, remove the lid, and allow to rest for 20 minutes before serving. This will help the lasagna keep its shape.