Ingredients:
1 pound uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 medium garlic clove(s), minced
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 part-skim ricotta cheese
1 1/2 cup part-skim mozzarella cheese, shredded, divided
6 items dry lasagna noodles, no-cook
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Preparation:
1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and 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 crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.

2. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

3. 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.

4. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

5. 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.

Now that I've shared my slow cooker recipe, please visit other Slow Cooker Thursday bloggers, starting with Sandra.

Ingredients:
2-lb boneless lamb shoulder, visible fat trimmed, cut in 1-in. pieces
1 can (14½ oz) diced tomatoes
½ cup chopped onion
1 Tbsp minced garlic
½ tsp each Greek herb seasoning and salt
¼ tsp pepper
1 can (19 oz) cannellini beans, rinsed
1 can (13.75 oz) whole artichoke hearts, cut in half
3 cups baby spinach (3 oz)
2 tsp grated lemon zest
Topping: crumbled feta cheese

Preparation:
1. Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3½-qt or larger slow-cooker.

2. Cover and cook on low 7 to 9 hours or until lamb is tender when pierced.

3. Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.

4. Cover and cook on high 15 minutes or until spinach wilts and mixture is hot.

5. Stir in lemon zest; sprinkle with feta.

Per serving: 325 cal, 36 g pro, 19 g car, 6 g fiber, 11 g fat (4 g sat fat), 100 mg chol, 619 mg sod

Now that I've shared my slow cooker recipe, please visit other Slow Cooker Thursday bloggers, starting with Sandra.

Ingredients:
3 (10 oz) pkgs frozen corn
1 (8 oz) pkg cream cheese
1/2 c margarine
salt & pepper

Preparation:
Place corn in Crock Pot. Cut cream cheese & butter into chunks, add to pot. Salt & pepper to taste & cook on Low for 4 hours, stir every hour. Do Not Cook On High. Serves 12.

Now that I've shared my slow cooker recipe, please visit other Slow Cooker Thursday bloggers, starting with Sandra.

And if you're feeling so inclined, please join me tomorrow for my Favorite Ingredients Friday Sandwich Edition. I'd love to see what type of sandwiches are your favorites!