1 pound(s) uncooked 93% lean ground beef
1 small uncooked onion(s), chopped
1 clove(s) (medium) garlic clove(s), 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 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) shredded part-skim mozzarella cheese, divided
6 item(s) uncooked lasagna noodles
1/2 cup(s) shredded parmesan cheese, strong-flavored like Parmigiano Reggiano
Over medium-high heat, heat a large nonstick skillet then add in beef, onion and garlic. Cook for 5 to 7 minutes while stirring and breaking up the meat with a spoon. Add in the tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes. Simmer all for about 5 minutes.
In a medium bowl, mix the ricotta cheese and 1 cup of mozzarella cheese.
Into a 5-quart slow cooker, plae 1/3 of the beef mixture, arrange 3 lasagna sheets broke in half over the beef then add half the cheese. Add another 1/3 of the beef mixture, then another layer of the cheese. And finally, place the remaining beef on top.
Cook coverd for 4 to 6 hours on low. Once cooked, you can season to taste.
Mix the remaining cheese with parmesan cheese in a small bowl and add it over the beef. Set aside covered for about 10 minutes allowing the cheese to melt and the lasagna to firm up.