Slow Cooker Lasagna

Slow Cooker Lasagna

Prep time: 20 minCook time: 360 min Serves: 6
No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.
Ingredients
1 pound(s) uncooked 93% lean ground beef
1 small uncooked onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned 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(s) part-skim ricotta cheese
1 1/2 cup(s) shredded part-skim mozzarella cheese, divided
6 item(s) uncooked lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions
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.

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 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.
Notes
To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture