Cheryl'S Whole Wheat Crock Pot Lasagna

• 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)

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!

lean ground beef, roll, garlic, onion, tomato sauce, tomato, salt, pepper, basil, parsley flakes, cottage cheese, ricotta cheese, eggs, parmesan cheese, whole wheat lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/cheryls-whole-wheat-crock-pot-lasagna-322219 (may not work)