Slow Cooker Lasagna

• 1 lb. uncooked 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. dried oregano
• 1/2 tsp. dried basil
• 1/4 tsp. crushed red papper flakes
• 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, romano, or reggiano

1. Heat a large nonstick skillet over medium-high heat. Add beef, onion, and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red papper flakes; simmer 5 minutes to allow flavors to blend. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella.
2. 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 ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
3. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
4. 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.

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

Taken from www.epicurious.com/recipes/member/views/slow-cooker-lasagna-50077027 (may not work)