Monday, January 4, 2010
1 pound extra lean ground beef
8oz of sliced mushrooms
1 onion, chopped
3-4 cloves fresh garlic, chopped
Oregano, parsley, basil and freshly ground pepper to taste
1 (32 ounce) jar/can spaghetti sauce (your favorite)
4 ounces low-fat cream cheese (softened)
4 ounces low-fat sour cream
1 (12 ounce) package lasagna noodles, uncooked
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
In a skillet over medium-high heat, brown meat, mushrooms, and onion. Add garlic and spices towards the end.
In a large mixing bowl, combine spaghetti sauce, cream cheese and sour cream. I used a whisk to eliminate chunks of cream cheese. Blend thoroughly.
In another bowl, combine mozzarella and cheddar cheeses.
Grease the inside of your slow cooker.
Break lasagna noodles in halves or thirds to fit into your slow cooker pot.
Layer in the following order: Sauce, noodles, meat mixture,
mozzarella/cheddar mixture. Repeat layers, ending with
mozzarella/cheddar on top.
Cook on high for 4 hours or low for 6 hours (if you have a crockpot like mine...you have to put it on low for 8 or 10 hours, but you can just turn it off by yourself after 6 hours).