WW Slow Cooker Lasagna

1 pound lean ground beef
1 small uncooked onion, chopped
2 garlic cloves, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp salt
1 tsp dried oregano
1/2 tsp dried basil
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella
6 uncooked lasagna noodles
1/2 cup shredded parmesan cheese

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 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 slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

In a 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. Yields 1/6th of dish per serving.

Serving Size: 1/6th of recipe

Number of Servings: 6

Recipe submitted by SparkPeople user SSHIVY.