I made this yesterday, and it's wonderful.

Crockpot Lasagna

1 pound lean ground beef

1 small onion (chopped)

1 medium clove garlic (minced)

28 oz. can crushed tomatoes

15 oz. can tomato sauce

1 tsp. salt

1 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. crushed red pepper, or to taste

1 cup part-skim ricotta cheese

1-1/2 cups part-skim mozzarella cheese, shredded, divided

6 sheets dry lasagna noodles, no cook variety

1/2 cup shredded Parmesan cheese (strong flavored variety)

Brown beef, onion and garlic in large non-stick skillet (do not drain).  Add tomatoes, tomato sauce, salt, oregano, vasil and red pepper.  Simmer about 5 minutes.

In medium bowl, stir together rocotta cheese and 1 cup mozzarella.

Spoon 1/3 of beef mixture nto a 5 quart slow cooker.  Break 3 lasagna noodles 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 4 to 6 hours.  Remover cover, turn off heat and season to taste (if desired).

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese, sprinkle over top.  Cover and set aside until cheese melts and lasagna firms up (about 10 minutes).  Serving size: 1/6 of dish.

Note:  You could use regular noodles and adjust your time.  I cooked mine about 5-1/2 hours and probably could have been turned off earlier.  Also, you could add mushrooms or a can of zucchini in tomato sauce. 

I think you'll like this.