Ingredients
1 pound ground beef1 pound ground mild Italian sausage1 medium onion, finely chopped1 garlic clove, minced1 jar (24 ounces) spaghetti sauce1 can (14-1/2 ounces) diced tomatoes in sauce, undrained1/2 cup water1 teaspoon dried basil1 teaspoon dried oregano1 carton (15 ounces) whole-milk ricotta cheese2 large eggs, lightly beaten1/2 cup grated Parmesan cheese9 uncooked lasagna noodles4 cups shredded part-skim mozzarella cheeseMinced fresh basil, optional
Preparation
Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through.
In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.
