Crockpot Lasagna

So freakin' easy.

Seriously. And um, I do have to say that getting a piece of lasagna out of a crockpot is NOT easy. Trust. It looks like the lasagna leaped out of the pan and decided to plop down on the plate. HA.

I digress.

Still. EASY.

I added dried basil to the cheese mix and omitted the parsley. I used Barilla pasta sauce and added 1 can of garlic roasted tomatoes. After reading the comments in the original recipe, I cooked on low for 3 1/2 hours instead of 5. Any longer and I think this would have been mush.

Crockpot Lasagna (click the link to see the original!)

• 1 pound (16 ounces) ground beef
• 1/2 cup diced white onion
• 1 teaspoon minced garlic
• 1 (24 ounce) jar spaghetti sauce
• 1/2 cup water
• 1 (15 ounce) container ricotta cheese
• 2 cups mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 whole egg
• 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
• 6 uncooked lasagna noodles

1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
2. Add spaghetti sauce and water and simmer for about 5 minutes.
3. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
4. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
5. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
6. Do not overcook and don't try to speed up the process by cooking it on high.
7. *Works best with a 4 to 6 quart size slow cooker.