Heat a large skillet over med-high heat. Add beef, onion, and garlic.
Cook stirring often, breaking up meat as it cooks and 5-7 minutes.
Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and pepper flakes.
Simmer 5 minutes.
Meanwhile, in a medium bowl, stir ricotta cheese and 1 cup mozzarella.
Spoon 1/3 of beef mixture into 5 qt slow cooker. 1/2 the noodles over the beef, 1/2 the ricotta, and repeat.
Finish with beef. Cover slow cooker on low 4-6 hours.
Ina small bowl, combine 1/2 C mozzarella, and Parmesan.
Sprinkle over beef.
Cover and set aside until cheese melts and the lasagna firms up, about 10 minutes.
8 servings 6 points each.