Add diced chicken breast, chicken thighs, tomato paste, chicken bouillon, marinara, red chili flakes, Italian seasoning, red lentils, and bone broth to a slow cooker. Cook on high for 4–5 hours or low for 6–7 hours
Shred the chicken directly in the slow cooker using a spatula or by pressing against the sides. Add the cottage cheese, mozzarella, parmesan, chives, salt, and garlic powder directly into the sauce and stir to combine
Then layer lasagna as follows: (4 lasagna layers, 5 sauce layers)
Thin layer of sauce
Lasagna sheets
Sauce
Lasagna sheets
Sauce
Lasagna sheets
Sauce
Lasagna sheets
Sauce
Top with mozzarella and parmesan.
Cover tightly with foil and bake at 375°F for about 40 minutes (place foil roaster on a sheet pan for stability)
Remove foil and broil for 5–10 minutes until browned and bubbly, the let rest at least 15–20 minutes before slicing, and enjoy!
