Crockpot Lasagna

Instructions

1. In a large saucepan, cook ground beef, onion, and garlic until no pink remains. Drain fat.
2. Stir in sauce, diced tomatoes with juices, and Italian seasoning. Simmer 5-7 minutes or until thickened. Season with salt & pepper to taste.
3. Meanwhile, in a separate mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, ¼ cup Parmesan cheese, and egg until fluffy.
4. Spread 1½ cups of the sauce mixture in the bottom of a 6 QT slow cooker. Top with a layer of uncooked lasagna noodles (break them to fit in the slow cooker as needed). Then add a layer of the cheese mixture.
5. Create layers of sauce, noodles, and cheese mixture. End with pasta sauce and finally top with 2 cups mozzarella and ½ cup parmesan.
6. Cover and cook on low for 3 to 3.5 hours or until pasta is cooked through (the edges will be brown and crispy). Turn the slow cooker off, open lid slightly to allow steam to escape and let rest 30 minutes to set.