Slow Cooker Lasagna

For all of you that didn't get the recipe in last week Weekly and that Mary Lou from Mount Airy copied for you all to have it.
Thank you Mary Lou.

SLOW COOKER LASAGNA

8 points per serving
PREP: 20 min – Cook: 4 to 6 hours – serves 6
A perfect solution for a busy holiday. No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.

** indicates filling food

**1 lb uncooked lean ground beef (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
½ tsp dried basil
¼ tsp crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 ½ cups part-skim mozzarella, shredded, divided
6 dry lasagna noodles, no cook
½ cup shredded Parmesan cheese, such as Romano or Parmigiano Reggiano

Heat a large nonstick skill 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.

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 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 ½ cup of mozzarella and Parmesan; sprinkle over beef mixture. Cover and set aside until the cheese melts and the lasagna firms up, about 10 minutes.

GOOD IDEA: To boost this with Filling Foods, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shitake mushrooms