Mom's Crockpot Lasagna

1 Garlic Clove (minced)
28 oz can crushed Tomatoes
15 oz can Tomato Sauce
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 cup mozzarella cheese
6 dry no-cook lasagna noodles
1/2 cup parmesan cheese
1 lb extra lean beef (or turkey)
1 small onion diced
1 Tsp No Salt
1 can mushrooms (small can)
1 zuccini
1 yellow squash

Add beef, garlic, onion, mushrooms, and sliced squash and zuccini to skillet and brown beef. Stir in the crushed tomatoes, tomato sauce, no-salt (to taste), oregano, basil, and red pepper flakes. Simmer for 5 minutes or until everything seems to be blended well. In a Medium Bowl, mix ricotta cheese and 1 cup of mozarella cheese. Spoon 1/3 mixture into a 5 quart slow cooker. Break 3 Lasagna sheets in half and arrange over beef mixture. Top with half ricotta/mozarrella mixture. Then repeat until all used. Cover slow ooker and set on Low for 3-4 hours. Later after cooking is complete, in a small bowl, combine remaining 1/2 cup of mozzarella cheese and parmesan cheese. Sprinkle this cheese mixture over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user PENCILPUSHER75.