Crock Pot Lasagna

Crock Pot Lasagna

1 pound extra lean ground beef
1 onion chopped
1 (17-ounce) jar spaghetti sauce
4 ounces low-fat cream cheese softened
4 ounces low-fat sour cream
1 12 oz pkg 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 and onion. Blot excess grease; set aside. In a large mixing bowl, combine spaghetti sauce, cream cheese and sour cream. Blend well. In another bowl, combine mozzarella and cheddar cheeses. Grease the inside of your slow cooker insert. Break lasagna noodles in halves or thirds to fit into your slow cooker pot. Layer in the following order; Noodles, meat mixture, mozzarella/cheddar mixture. Repeat layers, ending with mozzarella/cheddar on top. Cover and cook for the first two hours on high heat setting, then reduce temperature to low for an additional 3 to 4 hours. Watch closely toward the end of the cooking time to make sure it doesn't scorch.

Serving Suggestions: a big salad and warm crusty garlic bread.