Serves 6, 1/6th total dish per serving
1 lb 93% lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
1 tsp salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1 C reduced fat/part-skim ricotta cheese
1 1/2 C shredded reduced fat/part-skim mozzarella cheese, divided
6 uncooked lasagna noodles
1/2 C shredded parmesan cheese
Heat a large, non-stick, skillet over medium-high heat. Add beef, onion, and garlic. Cook, stirring frequently and breaking up meat with a wooden spoon, 5 to 7 minutes.
Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes. Simmer for 5 minutes.
In a medium bowl, combine ricotta cheese and 1 C mozzarella cheese. Spoon 1/3 of beef mixture into a 5 quart crock pot.
Break 3 lasagna sheets in half and arrange over beef mixture. Top with half ricotta mixture. Repeat with another layer and finish with remaining 1/3 beef mixture.
Cook on low for 4-6 hours.
In a small bowl, combine remaining 1/2 C mozzarella and Parmesan cheeses. Sprinkle over beef mixture. Cook an additional 10 minutes to melt cheeses.