Cheryl's Whole Wheat Crock Pot Lasagna

Total Time: 405 hrs 20 mins Preparation Time: 20 mins Cook Time: 405 hrs

Ingredients

• 1 lb lean ground beef
• 16 ounces bob evans zesty hot sausage roll
• 3 teaspoons garlic, minced
• 1 onion, chopped (optional)
• 32 ounces tomato sauce (i use 4-8 ounce cans of contadina or hunts)
• 12 ounces tomato paste (i use 2-6 ounce cans of contadina)
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon dried basil
• 1 teaspoon parsley flakes
• 16 ounces fat-free cottage cheese
• 15 ounces fat-free ricotta cheese
• 2 eggs
• 1/2 cup reduced-fat parmesan cheese, grated
• 12 ounces whole wheat lasagna noodles (i use hodgsdon mills)
• 16 ounces fat free mozzarella cheese (i use the weight watchers shredded mozzarrella)

Recipe

• 1 brown the ground beef, sausage and garlic.
• 2 add onion (if using), tomato sauce, paste and spices and cook long enough to get it warm. turn to low and cover.
• 3 in the meantime, mix the cottage cheese, ricotta, eggs and parmesan cheese in a small bowl.
• 4 spoon about a 1/3 layer of the meat sauce mixture onto the bottom of the crock pot.
• 5 add a layer of uncooked lasagna noodles on top of the meat sauce. i break them in half, so that they fit.
• 6 top with about 1/3 of the cheese mixture.
• 7 repeat: sauce, noodles, cheese - until all are used up. i like to sprinkle a little more parmesan cheese on the top.
• 8 cover and cook on high for 2 hours or so.
• 9 reduce to low and cook another 2-3 hours.
• 10 enjoy!