Slow Cooker Lasagna Stew

1 lb. lean ground beef
1 small onion, chopped
1 garlic clove, minced
28 oz. can crushed tomatoes
15 oz. can Marinara 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 cups part-skim mozzerella cheese, shredded
6 items dry lasagna noodles, no cook
1/2 cup shredded parmesan cheese

Heat a large nonstick sillet over medium heat. Add beef, onion and garlic and cook, stirring frequently and breaking up meat as it cooks. Drain grease. Stir in crushed tomatoes, marinara sauce, oregano, basil and red pepper flakes. Simmer ten minutes to allow flavors to blend. Meanwhile, stir together ricotta cheese and 1 cup of mozzarella cheese. Spoon 1/2 beef mixture into slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture. Top with half ricotta mixture. Repeat with another layer of lasagna sheets and cheese mixture and finish with remaining beef mixture. Cook on low setting for 6 to 8 hours. Combine 1/2 cup mozzarella cheese and parmasen cheese and sprinkle over beef mixture. Cover and cook until cheese melts. Turn off heat until lasagna firms up, about 10 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user NANABEC.