Slow Cooker Lasagna Stew~

SLOW COOKER LASAGNA STEW

1 Pound uncooked(with 7% fat)
1 small onion,chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tap crushed red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cup part skim mozzarella cheese
6 items dry lasagna noodles,no cook. I used regular noodles.
1/2 cup shredded Parmesan cheese, strong -flavored like Romano or Parmigiana Reggiano


INSTRUCTIONS

1. Heat a larger nonstick skillet over medium- high heat. Add beef, onion and garlic, and cook, stirring frequently and 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 crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.

2- Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

3.Spoon 1/3 of beef mixture in 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.

4- Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste if desired.

5- 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. Yields 1/6Th of dish per serving.

Points value: 8
Preparation time: 20 min
cooking time 360 min
Level of difficulty: easy

My family loved this recipe and of course I improvised things but you will love it and you can double the recipe if you need to.
This is yummy~
ENJOY