Crock Pot Lasagna

Ingredients

• 1 pound lean ground beef
• 2 cloves garlic, minced
• 3 cups (24 ounces) jarred spaghetti sauce
• 1 cup water
• 1 (15 oz) container of ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1 egg
• 6-7 lasagna noodles, uncooked (not the oven-ready kind

Directions

1. In a large skillet, brown beef along with garlic, breaking up as it cooks, and drain. Stir in water and sauce. In a medium bowl, combine ricotta, 1 1/2 cups mozzarella, 2 tablespoons parmesan, oregano, pepper, and egg.
2. In the bottom of the slow cooker pot, spread 1 cup of the meat sauce. Top with 1 layer (half) of the lasagna noodles, breaking to fit. Top with half of the cheese mixture. Cover with 2 cups of the meat sauce, remaining half of noodles, then cheese mixture, and finally meat sauce. Cover with lid.
3. **At this point, you can place in refrigerator for up to 24 hours until ready to cook.
4. When ready to cook, place bowl in slow cooker and cook on low for 4 to 6 hours, or until liquid is absorbed. Sprinkle top with remaining 1/2 cup mozzarella and 2 tablespoons parmesan, and recover and let stand for 5 to 10 minutes or until cheese is melted. Serve and enjoy!