Slow Cooker Lasagna (Weight Watchers)

I found this recipe in a Weight Watchers booklet I was looking at. And surprisingly IT WAS DELICIOUS!!!

• 1 lb. uncooked lean ground beef (7% fat)
• 1 small chopped onion
• 1 clove garlic, minced
• 28 oz. canned crushed tomatoes
• 15 oz. canned tomato sauce
• 1 tsp 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 cheeses, divided
• 6 item(s) dry lasagna noodles, no-cook
  1/2 cup shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions

• Heat a large nonstick skillet 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 cheese.
  
  
• 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 with another layer and finish with remaining 1/3 of beef mixture.
  
  
• Cover slow cooker and cook on low setting for 2 1/2 to 3 1/2 hours. Remove cover; turn off heat and season to taste, if desired. (original recipe said 4 to 6--- that makes the noodles soggy.)
  
  
• 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.