Lasagna- 12 points

For this Lasagna, I have taken what I like from 3 different recipes.  My mother would be so proud!  One is found in the Weight Watchers Getting Started book.  One is from the Weight Watcher's Just 5 recipe book.  And the switch from ricotta cheese to cottage cheese  is from my mother-in-law's recipe.  I ran the final product through the e tools recipe builder to determine a points plus value.

1 pound uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove
1 45 oz jar of Prego Italian Sauce (I use the Fresh Mushroom kind.)
1/4 tsp crushed red pepper flakes
2 cups fat free cottage cheese
1 1/2 cups part-skim mozzarella cheese, shredded, divided
8 dry lasagna noodles, no-cook
1/2 cup shredded Parmesan cheese

Heat a large nonstick skillet over med-high heat.  Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes.  Stir in Prego sauce.  Simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together cottage cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker (Or casserole dish if you would rather bake it.  This is what I usually do.)  Arrange 4 lasagna sheets over beef mixture.  You will have to break some of them to make this work right.  Top with half of cottage cheese mixture.  Repeat with another layer and finish with remaining 1/3 of beef mixture.

If you're using a slow-cooker:  Cover slow cooker and cook on low setting for 4 to 6 hours.  Remove cover; turn off heat.  In a samll bowl, combine remaining 1/2 cup mozzarella cheese and Parmesan cheese; sprinkle over beef mixture.  cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

If your baking in the oven:  Combine remaining mozzarella cheese and Parmesan cheese.  Sprinkle over the top and cover with foil.  Bake 30 min at 375 (or assemble early and refrigerate; bake 45 min.) Let stand 10 minutes before serving.

1/6 of dish per serving.  That's A LOT!