Whole Wheat Crock Pot Lasagna for 2

Ingredients

• 10 ounces top sirloin steaks, sliced thin and stir fry size or 10 ounces lean hamburger
• 1 cup fresh mushrooms, thinly sliced
• 3/4 cup onion, minced
• 3 garlic cloves, minced
• 1 (14 ounce) can tomatoes and green chilies, chopped, juice included, to chunky sauce
• 5 ounces tomato soup (use a bit more if you like)
• salt and pepper
• 1/2 teaspoon dried oregano
• 8 ounces 2% fat cottage cheese
• 1/4 cup parmesan cheese, grated
• 1/4 cup asiago cheese, grated
• 6 ounces whole wheat lasagna noodles, uncooked
• 6 ounces jalapeno gouda cheese, shredded or 6 ounces other favorite cheese
• 2 tablespoons denzils big boy hot sauce (optional) or 2 tablespoons your favorite hot sauce (optional)

Instructions

1. Saute the meat, onions, mushrooms, oregano, salt,pepper & garlic until slightly browned.
2. Mix tomato sauce & soup together separate from meat mixture.
3. Add approx 4 oz of the the tomato mixture to the bottom of the crock pot (I use the smaller size crock pot for 2 people).
4. Add an overlapping layer of whole wheat lasagna noodles, broken to cover the entire crock pot.
5. Cover with 1/3 meat mixture, tomato, cottage cheese& other cheeses.
6. Top with lasagna noodles.
7. Repeat layer reserve some tomato sauce & cheese for final topping.
8. Cover final layer of noodles with remaining sauce & cheeses (use remaining soup if you wish).
9. Put the lid on & cook on low for 4-6 hours.