Cheryl's Whole Wheat Crock Pot Lasagna
photo by senseicheryl
- Ready In:
- 4hrs 20mins
- Ingredients:
- 16
- Yields:
-
1 crockpot
- Serves:
- 6-8
ingredients
- 453.59 g lean ground beef
- 453.59 g bob evans zesty hot sausage roll
- 14.78 ml garlic, minced
- 1 onion, chopped (optional)
- 907.18 g tomato sauce (I use 4-8 ounce cans of Contadina or Hunts)
- 340.19 g tomato paste (I use 2-6 ounce cans of Contadina)
- 7.39 ml salt
- 4.92 ml pepper
- 4.92 ml dried basil
- 4.92 ml parsley flakes
- 453.59 g fat-free cottage cheese
- 425.24 g fat-free ricotta cheese
- 2 eggs
- 118.29 ml reduced-fat parmesan cheese, grated
- 340.19 g whole wheat lasagna noodles (I use Hodgsdon Mills)
- 453.59 g fat free mozzarella cheese (I use the Weight Watchers Shredded Mozzarrella)
directions
- Brown the ground beef, sausage and garlic.
- Add onion (if using), tomato sauce, paste and spices and cook long enough to get it warm. Turn to low and cover.
- In the meantime, mix the cottage cheese, ricotta, eggs and parmesan cheese in a small bowl.
- Spoon about a 1/3 layer of the meat sauce mixture onto the bottom of the crock pot.
- Add a layer of uncooked lasagna noodles on top of the meat sauce. I break them in half, so that they fit.
- Top with about 1/3 of the cheese mixture.
- Repeat: sauce, noodles, cheese - until all are used up. I like to sprinkle a little more parmesan cheese on the top.
- Cover and cook on high for 2 hours or so.
- Reduce to low and cook another 2-3 hours.
- ENJOY!
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey