Ingredients
1 lb uncooked lean grnd beef
1 small onion chopped
1 med garlic clove
28 oz can crushed tomatoes
15 oz canned tomatoe sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1 cup part skim ricotta chz
1 1/2 cup part skim mozz chz
6 dry lasagna noodles
1/2 cup shredded parmesan chz
Preparation
Heat a large nonstick skillet over medium high heat. Add beef, onion and garlic and cook, stirring frequently and breaking up meat, about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes–simmer 5 mins to allow flavors to meld.
In medium bowl, stir ricotta chz and 1 cup of mozz chz. Spoon 1/3 of beef mixture into slow cooker. Break 3 lasagna noodles in half over beef. Top with half of ricotta mixture. Repeat w/another layer and finish with remaining 1/3 of beef mixture. Cover slow cooker and cook on low setting for 4-6 hours. Remove cover, turn off heat. Combine 1/2 cup of mozz and parm on top…melt.
