Slow Cooker Lasagna Stew

• 1 lb uncooked lean grnd beef
• 1 small onion chopped
• 1 med garlic clove
• 28 oz can crushed tomatoes
• 15 oz canned tomatoe sauce
• 1 tsp table salt
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 1 cup part skim ricotta chz
• 1 1/2 cup part skim mozz chz
• 6 dry lasagna noodles
• 1/2 cup shredded parmesan chz

1. Heat a large nonstick skillet over medium high heat. Add beef, onion and garlic and cook, stirring frequently and breaking up meat, about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes--simmer 5 mins to allow flavors to meld.
2. In medium bowl, stir ricotta chz and 1 cup of mozz chz. Spoon 1/3 of beef mixture into slow cooker. Break 3 lasagna noodles in half over beef. Top with half of ricotta mixture. Repeat w/another layer and finish with remaining 1/3 of beef mixture. Cover slow cooker and cook on low setting for 4-6 hours. Remove cover, turn off heat. Combine 1/2 cup of mozz and parm on top...melt.

lean grnd beef, onion, garlic, tomatoes, tomatoe sauce, salt, oregano, basil, red pepper, ricotta chz, lasagna noodles, parmesan chz

Taken from www.epicurious.com/recipes/member/views/slow-cooker-lasagna-stew-50150067 (may not work)