Slow-Cooker Sausage Lasagna

• 1 pound ground beef
• 1 pound ground mild Italian sausage
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 jar (24 ounces) spaghetti sauce
• 1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
• 1/2 cup water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 carton (15 ounces) whole-milk ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 9 uncooked lasagna noodles
• 4 cups shredded part-skim mozzarella cheese
• Minced fresh basil, optional

1. Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through.
2. In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with three noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
3. Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.

ground beef, italian sausage, onion, garlic, spaghetti sauce, tomatoes, water, basil, oregano, ricotta cheese, eggs, parmesan cheese, lasagna noodles, mozzarella cheese, fresh basil

Taken from www.tasteofhome.com/recipes/slow-cooker-sausage-lasagna/ (may not work)