Crockpot Lasagna

• 1 pound Ground Beef
• 1 whole Onion, finely chopped
• 2 cloves Garlic, Crushed And Minced
• 1 jar (1-lb. 10 Oz. Jar) Spaghetti Sauce (such As Ragu)
• 1 pound Ricotta Cheese
• 1/4 cups Milk
• 1 whole Egg
• 16 ounces, weight Shredded Mozzarella Cheese
• 1/2 cups Shredded Parmesan/Romano Cheese
• 1 package (8 Oz.) No-boil Lasagna Noodles

1. Brown the beef, onion, and garlic in a frying pan.
2. Drain off any grease.
3. Add the spaghetti sauce into the browned meat mixture.
4. Mix well.
5. In a separate bowl, mix the ricotta cheese, milk, and egg.
6. Beat until thoroughly mixed and smooth.
7. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.
8. If you do not use a crockpot liner, grease the slow cooker/crock pot with some vegetable shortening on the bottom and sides.
9. Put about 1/4 of the meat and sauce mixture in the bottom of the crock pot.
10. Put a layer of noodles on top of that (break or cut them if needed).
11. Put about 1/3 of the cheese mixture on top of that.
12. Then repeat with sauce, noodles, cheese for another 2 layers.
13. Top with meat sauce.
14. Cook on low for 4 to 6 hours or until noodles are tender.
15. Note: I use onion powder and garlic powder, if I do not have any fresh on hand to cook with my meat.

ground beef, onion, garlic, ricotta cheese, milk, egg, mozzarella cheese, romano cheese, noboil lasagna noodles

Taken from tastykitchen.com/recipes/main-courses/crockpot-lasagna-2/ (may not work)