Vegetarian Crockpot Lasagna

1 pound raw Laura's Lean beef (4% fat)
1 medium onion, chopped
2 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper
1 cup lowfat ricotta cheese
1 1/2 cups part-skim mozzarella cheese, shredded
6 dry lasagna noodles, no-cook
1/2 cup shredded Parmesan cheese

Brown Boca crumbles, onion, and garlic in skillet. Break up meat as it cooks, about 10 minutes. Drain off any fat and liquid into a separate container; discard. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper; simmer 5 minutes to allow flavors to blend.

In a medium bowl, stir together the ricotta cheese and 1 cup of the 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 and finish with remaining 1/3 of beef mixture. Cover slower cooker and cook on low setting for 2 1/2 to 3 hours.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and the Parmesan cheese; sprinkle over beef mixture. Cover and set aside until the cheeses melt and the lasagna firms up, about 10 minutes. Yields 8 one-cup servings.