Crock pot lasagna

• 1 lb lean ground beef
• 4 can 15 ounces each - tomato sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp basil
• 1 tsp oregano
• 1/4 tsp pepper
• 8 oz ricotta cheese
• 1 box uncooked lasagna noodles
• 3 cup shredded mozzarella cheese
• 1 cup shredded parmesan cheese

1. Brown ground beef in large pan.
2. Drain, if necessary.
3. When meat is cooked, add tomato sauce and seasonings.
4. Simmer, covered, for 10 minutes.
5. Add ricotta to sauce and stir well to combine.
6. Spray crackpot with nonstick cooking spray.
7. Pour a thin layer of sauce in bottom of pot, then place a layer of uncooked noodles in pot, breaking as necessary to fit.
8. Spread a generous layer of sauce/ricotta mixture over noodles, then some mozzarella and some parmesan.
9. Repeat layers until ingredients are used up and/or crock pot is full.
10. Cook on high 2 hours then turn to warm setting.
11. It will keep nicely for 2 hours on warm.

lean ground beef, tomato sauce, onion, garlic, basil, oregano, pepper, ricotta cheese, lasagna noodles, mozzarella cheese, parmesan cheese

Taken from cookpad.com/us/recipes/366933-crock-pot-lasagna (may not work)