Ingredients

The following ingredients have 1 Servings
  • 1 pound(s) Uncooked 93% lean ground beef
  • 1 small Uncooked onion(s) chopped
  • 1 medium clove(s) Garlic minced
  • 28 oz Canned crushed tomatoes
  • 15 oz Canned tomato sauce
  • 1 tsp Table salt
  • 1 tsp Dried oregano
  • 0.5 tsp Dried basil
  • 0.25 tsp Crushed red pepper flakes or to taste
  • 1 cup(s) Part-skim ricotta cheese
  • 1.5 cup(s) Shredded part-skim mozzarella cheese divided
  • 6 item(s) Uncooked lasagna noodles
  • 0.5 cup(s) Shredded parmesan cheese strong-flavored like Parmigiano Reggiano

Instruction

  • 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 pepper flakes; simmer 5 minutes to allow flavors to blend.
  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • 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.
  • Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.
  • Serving size: 1/6 of lasagna