Crockpot Lasagna

l lb. 93% lean ground beef
2 C sliced fresh mushrooms
1 C minced onions
3 cloves minced garlic
1 (14 oz) can chopped tomatoes & green chilies with juice
1 can tomato soup
1/2 tsp dried oregano
8 oz. FF cottage or ricotta cheese
1/4 C grated FF parmasean cheese
1/4 C grated FF mozzarella cheese
6 oz. whole wheat lasagna noodles, uncooked
6 oz. shredded FF cheddar or FF mozarella cheese

Don't overcook or the sides will dry out and get crusty.

1. Saute meat, onions, mushrooms, garlic and spice until meat is browned. Drain excess fat.
2. In bowl mix tomatoes with juice and tomato soup together.
3. Mix first 3 cheeses together
4. Add 1/3 of tomato mixture to bottom of crock pot
5. Add layer of lasagna noodles to cover bottom (3 noodles)
6. Add 1/2 of meat mixture and cheese mixture.
7. Repeat layer one more time.
8. Top with last 1/3 of tomato sauce.
9. Sprinkle 6 oz. cheddar or mozarella cheese on top
10. Put on lid and cook on low 4-6 hours. Check after 4 hours it will probably be hot and bubbly and ready to serve.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOONDOG504.