Cheryl's Whole Wheat Crock Pot Lasagna

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)

Directions

1. 1

   Brown the ground beef, sausage and garlic.

2. 2

   Add onion (if using), tomato sauce, paste and spices and cook long enough to get it warm. Turn to low and cover.

3. 3

   In the meantime, mix the cottage cheese, ricotta, eggs and parmesan cheese in a small bowl.

4. 4

   Spoon about a 1/3 layer of the meat sauce mixture onto the bottom of the crock pot.

5. 5

   Add a layer of uncooked lasagna noodles on top of the meat sauce. I break them in half, so that they fit.

6. 6

   Top with about 1/3 of the cheese mixture.

7. 7

   Repeat: sauce, noodles, cheese - until all are used up. I like to sprinkle a little more parmesan cheese on the top.

8. 8

   Cover and cook on high for 2 hours or so.

9. 9

   Reduce to low and cook another 2-3 hours.

10. 10

    ENJOY!