Ingredients:

6 1/2 oz whole wheat lasagna pasta uncooked

1 pound 95% lean ground beef (mince), cooked

4 cups shredded partskim mozzarella cheese

2 1/2 ounces turkey pepperoni or regular pepperoni

1/2 cup grated parmesan cheese

4 ounces egg product like egg beatersif or use 2 eggs

8 ounces chobani greek nonfat yogurt

32 ounces prego italian pasta sauce

Directions:

1. Brown ground beef if desired. In bowl, add ground beef, pepperoni and pasta sauce; stir until combined.

2. In separate bowl, combine 2 cups of mozzarella, parmesan, yogurt and egg product.

3. Pour 1 cup meat mixture in bottom of Slow cooker. Cover with layer of pasta. Spread 1/4 of cheese mixture over pasta followed by 1/4 of meat sauce. Repeat layer of pasta, 1/2 of remaining cheese mixture, balance of pasta and then balance of cheese mixture.

4. Top with remaining meat sauce and the remaining 2 cups of mozzarella.

5. No tea towel required.

Bon Appetit!