Ingredients
1 lb. uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. canned crushed tomatoes
15 oz. canned tomato sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. crushed red papper flakes
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella, shredded, divided
6 dry lasagna noodles, no-cook
1/2 cup shredded parmesan, romano, or reggiano
Preparation
Heat a large nonstick skillet over medium-high heat. Add beef, onion, and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red papper flakes; simmer 5 minutes to allow flavors to blend. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella. Spoon 1/3 of beef mixture into a 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired. In a small bowl, combine remaining 1/2 cup of mozzarella and Parmesan; sprinkle over beef mixture. Cover and set aside until the cheese melts and the lasagna firms up, about 10 minutes.
