Slow Cooker Beef Lasagna
| 1 lb. lean ground beef | |
| 1 small onion, chopped | |
| 1 garlic clove, minced | |
| 28 oz can crushed tomatoes | |
| 15 oz can tomato sauce | |
| 1 tsp salt | |
| 1 tsp dried oregano | |
| 1/2 tsp dried basil | |
| 1/4 tsp crushed red pepper flakes | |
| 1 cup part-skim ricotta cheese | |
| 1 1/2 cups shredded part-skim mozzarella cheese, divided | |
| 6 no-cook dry lasagna noodles | |
| 1/2 cup shredded Parmesan cheese |
Instructions
Heat a large nonstick skillet and add beef, onion and garlic; cook, stirring frequently, about 5 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 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.
Serves: 6
