Crockpot Lasagna

In a large skillet, brown the sausage. When it is halfway browned, add onions and cook for an additional 4–5 minutes. Reduce heat to low. Add minced garlic and cook for 1 minute, stirring constantly.

In a medium bowl, mix ricotta cheese, parsley, oregano, basil, onion powder and egg.

Spoon 3/4 cup marinara in the bottom of crockpot. Add 3 uncooked lasagna noodles to the crockpot, breaking if necessary. Add browned meat mixture and 3/4 cup marinara.

Add another layer of uncooked lasagna noodles. Add 1 cup shredded mozzarella and 3/4 cup marinara.

Add another layer of uncooked lasagna noodles. Spread the ricotta cheese mixture and another layer of lasagna noodles.

Spoon another 3/4 cup marinara over the noodles spreading it with the back of a spoon. Drizzle 1/2 cup water down the sides of the crockpot. Cover and cook on low for 3 1/2 to 4 hours, or until noodles are soft.

Layer with remaining shredded mozzarella, cover and let melt for 20 minutes. Let it rest for 20 minutes before cutting.