Slow Cooker Lasagna

1 lb uncooked lean ground beef (w/7% fat)
1 small onion, chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried ogerano
1/2 tsp dreid basil
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella, shredded, divided
6 dry lasagna noodles, no-cook
1/2 cup shredded Parmesan cheese, such as Romano or Parmigiano Reggiano

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat witha wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, and basil; simmer 5 minutes to allow flavors to blen. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella.
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 hale of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slo cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taset, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella and Parmesan; sprinkle over beef mixture. Cover and set aside until the cheese melts and the lasagna firms up, about 10 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user SUZKELLEY.