Slow Cooker Lasagna Stew Crock Pot

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I got this from weight watchers some time ago. My family enjoys this.

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Steps

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Cook beef , onion and garlic until beef is no longer pink.

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Drain.

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Mix in crushed tomatoes , tomato sauce , salt , oregano , basil and crushed red pepper flakes and simmer 5 minutes.

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In a bowl , mix ricotta cheese and 1 cup of mozzarella cheese.

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Spoon 1 / 3 of beef mixture into a 5-quart crock pot.

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Break 3 lasagna sheets in half and arrange over beef mixture.

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Top with half of ricotta mixture.

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Repeat with another layer and finish with remaining beef.

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Cook on low setting for 4 to 6 hours.

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Turn off crock pot.

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In a bowl , combine remaining 1 / 2 cup of mozzarella cheese and parmesan cheese and sprinkle on top of lasagna.

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Cover until cheese melts and lasagna firms up , about 10 minutes.

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If you like to sneak veggies into your lasagna , add a can of zucchini in tomato sauce to the meat mixture.

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I keep cooked ground beef in the freezer so this is easier to put together.

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I mix the beef and tomato mixture and let sit overnight.

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I then assemble the lasagna in the morning.

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Ingredients

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lean ground beef, onion, garlic clove, crushed tomatoes, canned tomato sauce, salt, dried oregano, dried basil, crushed red pepper flakes, part-skim ricotta cheese, part-skim mozzarella cheese, no-boil lasagna noodles, parmesan cheese