Slow Cooker Cheesy Beefy Lasagna - cooking recipe

Ingredients

1 1/2 lbs cooked meatloaf mixture or 1 1/2 lbs ground beef, browned
1 medium onion, diced
1 (24 ounce) jar your favorite spaghetti sauce
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can chopped tomatoes, undrained
2 teaspoons italian seasoning
15 ounces part-skim ricotta cheese
1 cup parmesan cheese
3 cups mozzarella cheese, divided
12 lasagna noodles, uncooked

Preparation

Brown meat and onion in skillet, drain.
Combine meat, sauces, tomatoes and seasoning in a bowl, set aside.
Combine ricotta, parmesan and 2 cups of the mozzarella in a bowl, set aside.
Spray crockpot lightly with cooking spray, bottom and sides; cover bottom of cooker with 1/4 of the sauce.
Layer in 4 lasagna noodles, breaking to fit.
Top with half of the cheese mixture.
Continue alternating layers : sauce, 4 noodles, remaining cheese mixture, sauce, 4 noodles, sauce on top.
Cover and cook on low approximately 6 to 8 hours or on high for 3 to 4 hours, until noodles are al dente.
Sprinkle with mozzarella and some more italian seasoning on top of cheese and let melt before serving.
*Fill your slow cooker between 1/2 and 2/3 full, or it will boil over.