Slow Cooker Lasagna
Serves 6; 8 Points per serving
1 lb lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. canned crushed tomatoes
15 oz. canned tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/4 tsp, crushed red pepper flakes
1 c. part skim ricotta cheese
1 1/2 c. part skim mozzarella cheese, shredded, divided
6 no cook lasagna noodles
Heat a large nonstick skillet over medium high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks. Stir in crushed tomatoes (I pureed them in the blender first), tomato sauce, salt, oregano, basil and crushed 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 the ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting at least 6 hours. Sprinkle remaining 1/2 c. mozzarella cheese over top of mixture. Cover and let cheese melts and lasagna firms up, about 10 minutes.
