Crockpot Lasagna

Looking for an easy dinner win that's packed with flavor and makes even better leftovers? I've got you covered. This crockpot lasagna has been a hit with everyone I've made it for. Here's how:

Ingredients:

• 1 pound ground beef

• 1 small yellow onion diced

• 3 cloves garlic minced

• 44 ounces of tomato sauce (29-ounce and 15-ounce can of tomato sauce)

• 6 ounces tomato paste

• 1 Tbsp dried oregano

• 1 Tbsp dried basil

• 1 1/2 tsp kosher salt (if you only have table salt, start with less)

• 1/2 tsp black pepper

• 1/2 tsp red pepper flakes

• 12 ounces lasagna noodles the regular kind, not the no-boil kind

• 15 ounces of ricotta cheese

• 2 large eggs

• 16 ounces mozzarella shredded

• 1 cup Parmesan cheese

Directions:

In a large skillet over medium heat, add the ground beef. Cook until it begins to brown, breaking it up as you cook. Add the onion and garlic. Cook until the onions are soft, about 5 minutes. Drain the excess fat. Add the tomato sauce, tomato paste, salt, oregano, basil, and pepper to the meat mixture and set aside. Taste and add more salt and/or pepper to taste. Set aside 1 1/2 cups of mozzarella and 1/4 cup of parmesan cheese.

In a large bowl mix together the ricotta, eggs, and the remainder of the mozzarella and Parmesan. This will be for topping at the end. Spray your 6 to 8-quart crockpot with cooking spray. Add a ladle full of the sauce and meat mixture to the bottom. Add a layer of uncooked lasagna noodles. You will need to break them and rearrange them to fit. Top the noodles with some of the cheese mixture and then more sauce and meat. Repeat until you have used all of the ingredients.

Spray your 6 to 8-quart crockpot with cooking spray. Add a ladle full of the sauce and meat mixture to the bottom. Add a layer of uncooked lasagna noodles. You will need to break them and rearrange them to fit. Top the noodles with some of the cheese mixture and then more sauce and meat. Repeat until you have used all the ingredients (save the set-aside cheese). Top with the set-aside cheese. Cover the crockpot and cook on low for 4 to 6 hours. Cooking times on crackpots vary greatly. It was finished in my crackpot after four hours. Serve and enjoy!!