1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 tablespoon dried oregano
2 teaspoons basil
2 tsp. parsley
12 ounces ricotta cheese
1 egg
1/2 cup grated parmesan cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese
Brown ground beef, onion and garlic in frypan.
Add tomato sauce, tomato paste, salt , oregano, basil and parsley.
Cook for 30 to 45 minutes.
Mix together ricotta, egg and parmasean cheese.
Spoon a layer of meat sauce onto the bottom of the slow cooker.
Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 4 to 5 hours.