In skillet, sauté chopped onion, roasted red peppers & fresh garlic for 2-3 minutes.
Spray the bottom and walls of your slow cooker with cooking spray. In 2-parts layer: sauce, noodles, cheese and red pepper mix. Spread 1 can of tomato sauce, break noodles into pieces and lay to cover the bottom of a slow cooker. Cover with ½ bag of mozzarella & ½ bag of sharp cheddar, ½ of the roasted red pepper mix, ½ cottage cheese. Repeat this layer, but with ½ can of tomato sauce, then finishing with a layer of noodles and ½ can of tomato sauce on top.
Cover and cook on low for 6 hours (you could cook on high for 3 hours, but it’s not recommended).
Turn off the slow cooker, open and sprinkle with CADIA parmesan. Cover and let lasagne rest for 30 minutes or until it sets.
Serve hot and enjoy.
