1 to 2 pounds ground beef or sausage (optional if you prefer vegitarian)
1 pkg. Mini lasagna noodles
16 oz. ricotta cheese
12 oz. low fat sour cream
8 oz. mozzarella cheese, grated
3 cups vegetables (carrot, broccoli, spinach, etc.) finely chopped
48 oz spagettii sauce
Prepare ingredients in separate bowls:
Fry meat and crumble into small pieces; drain fat.
Mix ricotta cheese and sour cream. Grate mozzarella cheese. Chop veggies into small pieces. Do not cook
In crockpot, layer all ingredients, using approximately 1/3 in each layer. Start with sauce on the very bottom. End with sauce topped with mozzarella.
Cook in crockpot on high 1 hour to start, reduce to low 2 to 3 hours. Or cook on high approximately 2 hours. Total time depends on your crockpot and the amount of liquid. Add water or sauce if lasagna becomes dry during cooking or must be warmed for several hours.
Note: To save time prep food the night before and store in the refrigerator until needed.
Serves 10