Slow Cooker Beef Lasagna

1 lb. lean ground beef
1 medium onion, chopped
1 garlic clove, minced
1 (28-oz.) can crushed tomatoes
1 (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 uncooked lasagna noodles
1/2 cup shredded Parmesan cheese

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.

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 of beef, remaining lasagna sheets and remaining ricotta mixture, and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on LOW for 4 to 6 hours. Remove cover; turn off heat and season to taste.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over lasagna. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

Serves 6
WW SmartPoints per serving: 10