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.
Layer lasagna in a large roasting pan as follows: 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, then let rest at least 15-20 minutes before slicing, and enjoy!
Cook it hands-free.
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