Everybody loves Lasagna. Why not let it cook it's self !?!
1 lb ground beef
2 garlic cloves, minced (or 2 tsp pre-purchased garlic)
1 lb jar tomato spaghetti sauce
8 oz fresh lasagna sheets (no boil - found in cold section and cut to fit crock pot) OR boil your own noodles VERY al dente. ( noodles will continue to cook over the 4-6 hr crockpot'n time)
2 cup's shredded mozzarella cheese
2 cup's ricotta cheese ( cottage cheese work's too)
2 oz grated parmesan cheese
¼ cup milk
1 beaten egg
1 tsp oregano
salt and pepper
Fry the beef and garlic in a frying pan
Fry until slightly browned. Pour off any excess oil. Add tomato sauce and heat through.
Meanwhile combine the ricotta, milk and egg.
Then mix in the mozzarella and parmesan. Save about 1 Tbs of parmesan for later.
Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock pot - spread evenly.
Top this with a layer of lasagna sheets, cut to size.
Top this with 1/3 of the cheese sauce.
Repeat the layering
Top with remaining cheese sauce.
Sprinkle the retained parmesan on top.
Cook on low for 4-6 hours.