Preparation Steps

• In a skillet, brown the ground beef over medium heat. Drain off any excess grease.
• In a medium bowl, mix together the ricotta cheese, Parmesan cheese, and eggs until well combined.
• Spread a thin layer of spaghetti sauce on the bottom of your slow cooker.
• Layer 3-4 lasagna noodles over the sauce, breaking them to fit if necessary.
• Spread half of the ricotta mixture over the noodles.
• Sprinkle about 1/3 of the mozzarella cheese over the ricotta mixture.
• Spread about 1/3 of the remaining spaghetti sauce over the mozzarella.
• Repeat the layers: noodles, remaining ricotta mixture, 1/3 mozzarella, 1/3 sauce.
• Add a final layer of noodles, the remaining sauce, and the remaining mozzarella cheese.
• Cover and cook on low for 3-4 hours, or on high for 2-3 hours, until noodles are tender and cheese is melted and bubbly.
• Let stand for 10 minutes before serving.