1 lb. ground italian sausage (or ground beef if you prefer)
1 med. onion, chopped
2 cloves garlic, minced
36 oz. jar spaghetti sauce
9 uncooked lasagna noodles
15 oz. tub whole milk ricotta cheese
1 large egg
1/4 C. shredded parmesan cheese
2 1/2 C. shredded mozzarella cheese
1/2 tsp. italian seasoning
veg. oil for coating crock pot
2 cloves garlic, minced
36 oz. jar spaghetti sauce
9 uncooked lasagna noodles
15 oz. tub whole milk ricotta cheese
1 large egg
1/4 C. shredded parmesan cheese
2 1/2 C. shredded mozzarella cheese
1/2 tsp. italian seasoning
veg. oil for coating crock pot
Put a good coating of veg. oil on the bottom and sides of your crock pot. In a skillet, brown the sausage and break if up with the back of a wooden spoon as it cooks. Add in the onion and garlic and cook for a minute or so, until the garlic is fragrant, drain excess grease. Stir in the spaghetti sauce and combine well. Remove from the heat and set aside. In a bowl, combine the ricotta, egg, parmesan cheese, 1/2 C. mozzarella cheese and the italian seasoning. Spoon about 1/3 of the meat mixture into the bottom of your crock pot. Take 3 noodles and break them to fit over the meat. Top the noodles with half of the ricotta mixture and sprinkle with some of the mozzarella cheese (just reserve about 1/4 C. of it for the top). Repeat with another layer of sauce, noodles, remaining ricotta and more cheese. Top with the remaining noodles and then pour the remaining sauce over them, spreading out to cover. Sprinkle about 1/4 C. mozzarella over the top. Cover and cook on high for 2 hours or low for 4. Remove the cover during the last 15 minutes of cooking.
