Easy Crockpot Lasagna This lasagna tastes like you spent all day making it without all of the work. Prep Time: 15 min Total Time: 4 hrs 15 min Servings: 10 servings Ingredients 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 Directions 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.