Kat's Slow-Cooker Lasagna

• 8 cups tomato-based meat sauce (thin consistancy)
• 1 (375 g) package whole wheat lasagna noodles
• 1 (500 ml) package ricotta cheese (optional)
• 2 large eggs (optional)
• 1 cup parmesan cheese, grated
• 3 cups Italian cheese blend

1. In small bowl, combine ricotta cheese and eggs until well blended (optional).
2. Ladle 1 1/2 cups(if using optional ingredents) to 2 cups meat sauce, spread to cover the bottom of 5 qt slow-cooker.
3. Layer with broken to fit lasagna noodles.
4. Cover with 1/3 of ricotta cheese mix and layer with broken to fit lasagna noodles (optional).
5. Ladle on 1 1/2 - 2 cups meat sauce to cover noodles.
6. sprinkle with parmsean and italian cheese (aprox 1/2 cup in total).
7. Repeat steps 3-5, until slow-cooker is almost full.
8. Sprinkle remaining cheese to completely cover meat sauce.
9. Store in fridge until ready to cook (up to 2 days).
10. Cook in covered slow-cooker for 5 hours on high or 9 hours on high.
11. Serve when noodles are easy to pierce with a fork.
12. You may substitute Regular or any other kind of dry lasagna noodles.

tomatobased meat sauce, whole wheat lasagna noodles, ricotta cheese, eggs, parmesan cheese, italian cheese blend

Taken from www.food.com/recipe/kats-slow-cooker-lasagna-331732 (may not work)