Ingredients
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1 lb lean ground beef (I used very lean ground beef with only 4% fat but I think this will also work with ground turkey too)
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1 onion, chopped
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1 (28 ounce) can tomatoes, crushed
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1 (15 ounce) can tomato sauce
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1 teaspoon salt
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1 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 teaspoon red pepper flakes
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1 cup part-skim ricotta cheese
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1 1/2 cups lowfat mozzarella cheese, shredded (I used WW mozzarella)
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6 lasagna noodles
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1/2 cup parmesan cheese, shredded
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1 garlic clove, minced
Instructions
- In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes) until meat is brown.
- Stir in next 6 ingredients (tomatoes - red pepper flakes) and simmer another 5 minutes.
- Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
- Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
- Cover and cook on low for 4-6 hours.
- In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so).