Crock Pot Lasagna (Ww)

• 1 lb lean ground beef (I used very lean ground beef with only 4% fat but I think this will also work with ground turkey too)
• 1 onion, chopped
• 1 garlic clove, minced
• 1 (28 ounce) can tomatoes, crushed
• 1 (15 ounce) can tomato sauce
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1 cup part-skim ricotta cheese
• 1 1/2 cups lowfat mozzarella cheese, shredded (I used WW mozzarella)
• 6 lasagna noodles
• 1/2 cup parmesan cheese, shredded

1. In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes) until meat is brown.
2. Stir in next 6 ingredients (tomatoes - red pepper flakes) and simmer another 5 minutes.
3. Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
4. Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
5. Cover and cook on low for 4-6 hours.
6. In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so).

lean ground beef, onion, garlic, tomatoes, tomato sauce, salt, oregano, dried basil, red pepper, ricotta cheese, mozzarella cheese, lasagna noodles, parmesan cheese

Taken from www.food.com/recipe/crock-pot-lasagna-ww-345367 (may not work)