WW Lasagna

1 pound(s) uncooked lean ground beef (with 7% fat)   
 1 small onion(s), chopped    
 1 clove(s) garlic clove(s), minced (medium)   
 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 cheeses, divided    
 6 item(s) dry lasagna noodles, no-cook    
 1/2 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 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 4 to 6 hours. Remove 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 beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Notes: To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.

I used 97 % lean ground turkey and a couple of turkey italian sausages instead of ground beef, not sure how this affects the points plus value. The original recipe says 1/6 is 10 points - I know it sounds like a lot, but it's a very hearty portion and REALLY delicious!