1 pound uncooked lean ground beef (with 7% fat)
1 small onion, chopped
1 medium garlic clove, minced
28 oz. canned crushed tomatoes
15 oz. canned tomato sauce
1 teaspoon table salt
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 ½ cups part-skim mozzarella, shredded, divided
6 dry lasagna noodles, no-cook
½ cup shredded Parmesan cheese, such as Romano or Parmigiano Reggiano
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.
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.
Put lid on slow cooker and cook on low setting for 4 to 6 hours. Remove lid; turn off heat and season to taste, if desired.
In a small bowl, combine remaining ½ cup of mozzarella and Parmesan; sprinkle over beef mixture. Replace lid and set aside until the cheese melts and the lasagna firms up, about 10 minutes.
GOOD IDEA: To boost this with Filling Foods, add and roast: roasted red peppers from can with zucchini and mushrooms on cookie sheet in oven with 2 T olive oil.
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