1 pound uncooked lean ground beef
1 small uncooked onion, chopped
1 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
1 cup part-skim ricotta cheese
1 1/2 cups shredded part skim mozzarella cheese, divided
6 uncooked lasagna noodles
1/2 cups shredded Parmesan cheese
Heat large non stick skillet. Add beef, onion, garlic. Drain. Stir in crushed tomatoes and tomato sauce, salt oregano, basil and red pepper flakes. Simmer 5 minutes to allow flavors to blend.
Meanwhile, in medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5 quart slower cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another later 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 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.