|source: Skip to my Lou|
2 jars (each 24 oz.) spaghetti sauce
2 cups water
1 lb. whole-milk ricotta cheese
1/2 tea. Italian seasoning (optional)
salt and pepper to taste
18 ruffle-edged lasagna noodles (not no-boil noodles)
1 1/2 lb. mozzarella cheese, grated
1/4 cup grated Parmesan cheese
If using, brown sausage breaking up any large chunks, until the meat is browned, about 10 to 12 minutes. Add the spaghetti sauce and water and bring to a simmer. If not using meat, you can skip this step and use your sauce right from the jar.
In another bowl, stir together the ricotta, Italian seasoning, salt and pepper. Set aside.
Spray inside of crock pot with cooking spray. Spread a thin layer of the sauce on the bottom of the slow-cooker. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layers 4 more times.
Cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.
source: Skip to My Lou