Lasagna Casserole

CROCK-POT Cook beef in skillet until no longer pink. Drain; add to slow cooker. Add olive oil and onion to skilled; cook until translucent. Add garlic; cook for one minute. Spoon onion mixture over beef; stir in undrained tomatoes, tomato sauce, brown sugar, and seasonings. Cover and cook on low for 6 hours. 30 minutes before serving, cook pasta; drain. Add cooked pasta and ricotta cheese to sauce in slow cooker; stir to combine. Top with mozzarella cheese. Turn slow cooker to high setting to cook, covered, an additional 30 minutes, or until cheese is melted. Garnish with parmesan.