Crockpot Lasagna (Take 2)

Serves: 6-8
Time: 7 hours
You’ll Need:
1/2 box of lasagna noodles (Whole wheat or lower carb)
28 oz jar tomato sauce of your choice
1/2 cup water
1 lb lean grass-fed ground beef
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 a medium yellow onion, diced
2 garlic cloves, minced
1 egg
1 1/2 cups shredded reduced-fat mozzarella cheese
15 oz container reduced-fat ricotta cheese
1/2 cup grated reduced-fat parmesan cheese
1/4 cup mascarpone cheese (or other soft cheese)

Directions: In a large sauce pan over med-high heat, sautee ground beef and onion, until beef is browned. Add garlic and sautee another minute. Remove from heat. Drain the liquid from the pan and add tomato sauce and water.
Meanwhile in a large bowl, combine 1 cup mozzarella cheese, ricotta cheese, 1/4 cup parmesan and mascarpone cheese. Add egg and mix until smooth.
Spoon about 3/4 cup of the sauce onto the bottom of your crockpot and then start layering noodles. You will have to break them into smaller pieces for this, but I promise it will be ok. Cover noodles with a layer of cheese mixture, then sauce, then noodles again. Repeat and finish with a layer of noodles, then sauce, then the rest of your mozzarella and parmesan cheese. Turn your crockpot to low and let cook for 6-7 hours. (I did 6 and it was cooked to perfection.)

Serve with a side of caesar salad.

Courtesy of www.StylishStealthyandHealthy.com