Ingredients

• 1 lb. lean ground beef
• 1/2 lb. Italian sausage
• 2 jars pasta sauce
• 1 (24 oz) container of ricotta cheese
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs, slightly beaten
• 1 TBSP Italian seasoning
• 1 (16 oz.) box regular lasagna noodles, uncooked
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup water

Instructions

• Brown beef and sausage in large skillet until no pink remains and then drain.
• Season with salt & pepper.
• Add spaghetti sauce and water.
• In a mixing bowl combine ricotta cheese, 1-1/2 cups Mozzarella cheese, Parmesan and Romano cheeses, eggs and Italian seasoning.
• Cover the bottom of a 6 qt. Crockpot with 1 1/2 cups or so of meat sauce mixture.
• Top with a layer of lasagna noodles. (It’s okay to break them in half if it helps get the coverage you want)
• Add a layer of the cheese mixture.
• Repeat layers of meat > pasta > cheese until are gone ending with meat sauce over the noodles.
• Cover with lid.
• Cook on low 3 1/2 -4 1/2 hours or until liquid is absorbed.(3 hours 45 minutes was perfect with my Crockpot, but slow cooker times may vary)
• Shut off Crockpot and top with remaining Mozzarella cheese and cover to melt-maybe 10 minutes.
• Serve with a salad and/or garlic bread