Lasagna

From Anna D.

-1 lb uncooked lean ground beef
-1 small onion chopped
-1 medium clove garlic, minced
-28 oz can crushed tomatoes
-15 oz can tomato sauce
-1 tsp table salt
-1 tsp dried oregano
-1/2 tsp dried basil
-1/4 tsp crushed red pepper flakes, or to taste
-1 cup part-skim ricotta cheese
-1 1/2 cups shredded part-skim mozzarella cheeses, divided
-6 item(s) dried lasagna noodles, no-cook
-1/2 cup shredded Parmesan cheese, strong-flavored like Romano

Instructions:

1. 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 pepper flakes; simmer 5 minutes to allow flavors to blend.Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

2. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

3. 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.

4. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

5. In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.