SLOW COOKER LASAGNA

1 Pound lean ground beef, uncooked 1 Each Onion, Chopped 1 Each Clove garlic, minced 28 Ounces Canned Tomatoes 15 Ounces Canned Tomato sauce 1 Teaspoon oregano

1/2 Teaspoon basil 1/4 Teaspoon red pepper flakes 1 Cup Part-Skim Ricotta Cheese 1 1/2 Cup Part Skim Mozzarella Cheese, Shredded 6 Each Barilla Lasagne Noodles No Boiling 1/2 Cup Parmesan Cheese, shredded

Cook the ground beef until done. Add the next 7 ingredients and simmer for about 10 minutes. Mix the Ricotta and Mozzarella cheese together. Add 1/3 of the beef mixture to the bottom of the crockpot. Lay 3 of the noodles on top. Break up if needed. Add 1/2 of the cheese mixture. Repeat the 1/3 meat and noodles and the rest of the cheese mixture. Add the remaining meat mixture on top. Cook on low for 4 to 6 Hours. Place the Parmesan cheese on top and cook for another 30 minutes. Serve.

Serves 8, Per serving: 363 Calories (kcal); 20g Total Fat; (49% calories from fat); 25g Protein; 21g Carbohydrate; 80mg Cholesterol; 756mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Fiber 3 G

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Updated 01/10/2010