This makes a LOT of lasagna. If you have a small family or aren't big fans of leftovers, you should plan to freeze half for later.
2 26 oz jars of spaghetti sauce
1/2 lb of cooked ground meat (optional)
15 oz tub of ricotta cheese
2 cups shredded mozzarella
1/2 cup shredded parmesan
1 egg, beaten
2 tsp Italian seasoning
any vegetables you want to add (I used a box of frozen spinach, thawed and drained well, and about a cup of finely chopped uncooked broccoli)
uncooked lasagna noodles (regular, NOT the no-cook kind)
I used a 6-quart oval slow-cooker for this recipe. In a medium-sized bowl, combine egg, ricotta, 1 cup mozzarella, parmesan, Italian seasoning, and vegetables. If you're using meat, stir it into the sauce. Cover the bottom of your slow-cooker with a layer of sauce, then add a layer of noodles. You'll probably have to break the noodles to fill in all the spaces. Spread a layer of the ricotta mixture over the noodles, then cover with another layer of sauce. Continue making layers, ending with sauce. Make sure the top layer of noodles is well-covered with sauce.
Cook on low until noodles are tender and most of the liquid has been absorbed. It took about 3 1/2 hrs in my slow-cooker, but I think it cooks a little faster than most. Sprinkle the top with 1 cup of mozzarella and cover just until it melts.
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