Crock Pot Lasagna

• 1 pound Hamburger (browned)
• 1 whole Onion, Diced
• 2 cloves Garlic, Diced
• 1 jar (24 Oz. Jar) Spaghetti Sauce
• 1/2 cups Water
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1/2 teaspoons Italian Seasoning
• 1/2 teaspoons Dried Parsley
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 8 ounces, weight Mushrooms, Sliced (optional)
• 2 cups Ricotta Cheese
• 1/4 cups Milk
• 1 whole Egg
• 5 ounces, weight Shredded Parmesan Cheese
• 2 cups Mozzarella Cheese
• 1 pound Lasagna Noodles

1. 1.
2. Brown hamburger, onions and garlic.
3. Drain grease and set aside.
4. 2.
5. Mix spaghetti sauce, water, and tomatoes together in a bowl.
6. Add Italian seasonings, parsley, and salt and pepper.
7. Dump meat into the sauce.
8. Add mushrooms if using them.
9. 3.
10. Combine ricotta cheese, milk and egg together.
11. Add parmesan and mozzarella cheeses, mixing completely.
12. 4.
13. Line the bottom of the crock pot with 1 cup of sauce.
14. Place uncooked noodles on top of the sauce, completely covering the bottom.
15. Add cheese mixture on top of noodles.
16. Top with 1 1/2 cups of sauce.
17. Repeat two more times, ending with sauce.
18. Add a handful of cheese to the top.
19. 5.
20. Cook for 4 hours on low heat.

hamburger, onion, garlic, water, tomatoes, italian seasoning, parsley, salt, pepper, weight mushrooms, ricotta cheese, milk, egg, parmesan cheese, mozzarella cheese, noodles

Taken from tastykitchen.com/recipes/main-courses/crock-pot-lasagna-3/ (may not work)