Crockpot Lasagna

This was a big hit at our house for Crockpot Monday! The Captain will tell you it tastes just like my regular lasagna, but I'll tell you this was so much quicker!

Ingredients:
1 lb ground beef
1 yellow onion, diced
2 garlic cloves, minced
2 cans Hunts tomato sauce
2 T Italian seasoning
1/2 c water
16 ounces fat free ricotta cheese
2 c fat free mozzarella
1 egg
2 t dried basil or 1 T fresh basil
1/2 lb dried lasagna noodles

Brown ground beef and drain. Sauté onion until translucent, and add garlic and sauté for one minute. Add water, tomato sauce and Italian seasoning, then simmer together. You can go through this step the night before to save time the next day. If you prep ahead, refrigerate the meat sauce in an air tight container in the fridge until you are ready to assemble in the crock pot.

In a separate bowl, mix ricotta, egg, basil, and 1 1/2 c of the mozzarella.

Spray the inside of your crockpot with nonstick spray. Layer inside:
- 1 c meat sauce
- 1/2 ricotta mixture
- 1/3 lasagna noodles (break up to fit in the crockpot)
- 1 c meat sauce
- 1/3 lasagna noodles
- 1/2 ricotta mixture
- remaining noodles
- remaining meat sauce

Cook low for 4 hours. Do not overcook (mushy noodles) or cook on high (crunchy noodles). With 10 minutes cook time remaining, top with 1/2 c mozzarella cheese, cover with lid, an cook 10 minutes or until cheese melts. Serve with crusty bread and a side salad.

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