½ cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Instructions
Heat a large nonstick skillet over medium-high heat. Add beef, onion, garlic, and red pepper flakes; 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, and basil; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon ⅓ 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 ⅓ 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 cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields ⅙th of dish per serving.
Recipe by The Taste Place at https://www.thetasteplace.com/crockpot-lasagna-summertime-comfort-food-goodness-without-a-hot-oven-and-its-healthy/