Slow Cooker Lasagna Stew (Crock Pot) - cooking recipe

Ingredients

1 lb uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 ounces canned crushed tomatoes
15 ounces canned tomato sauce
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (to taste)
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 dry no-boil lasagna noodles
1/2 cup shredded parmesan cheese

Preparation

Cook beef, onion and garlic until beef is no longer pink.
Drain.
Mix in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes and simmer 5 minutes.
In a bowl, mix ricotta cheese and 1 cup of 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 of ricotta mixture.
Repeat with another layer and finish with remaining beef.
Cook on low setting for 4 to 6 hours.
Turn off crock pot.
In a bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese and sprinkle on top of lasagna.
Cover until cheese melts and lasagna firms up, about 10 minutes.
If you like to sneak veggies into your lasagna, add a can of zucchini in tomato sauce to the meat mixture.
I keep cooked ground beef in the freezer so this is easier to put together. I mix the beef and tomato mixture and let sit overnight. I then assemble the lasagna in the morning.