Crock Pot Lasagna

In my search for maternity leave easy cooking recipes, I found this little gem on Pinterest. My first attempt was a little disappointing. I felt like the flavor wasn't strong enough and there weren't lots of leftovers, which I was hoping for. So, for round #2, I doubled the recipe and added extra seasoning. It is definitely an easy way to make lasagna!

2 lbs lean ground beef
1 onion, chopped
2-3 cloves garlic, minced
fresh basil
dried oregano
2 jars spaghetti sauce
2 cups water
30 oz skim ricotta cheese
4 cups Italian cheese
1 cup parmesan cheese
2 eggs
parsley
1 box lasagna noodles, uncooked

Put beef, onion, and garlic in a large skillet and cook until beef is done. Drain off any grease. Add spaghetti sauce, water, basil, and oregano. Simmer for 10 minutes. In a medium bowl, combine ricotta cheese, 3 cups Italian cheese, parmesan cheese, eggs, and parsley. Now it's time to assemble. Cover the bottom of your crock pot with a layer of meat sauce. Add a layer of lasagna noodles. You will have to break the noodles to make them fit. Top with the cheese mixture. Keep repeating layers until you run out. Cook on low for 6 hours. Top with remaining cheese, cover, and let cook for 10 minutes before serving. Enjoy!