Emily's Crock Pot Lasagne

Contributed by: Emily Tong

Ingredients:

• 1 lb ground Italian Sausage 
• 1 jar of your favorite pasta sauce (I love Classico Tomato Basil)
• 1 cup water
• 1 15 oz container of ricotta cheese
• 2 cups shredded mozzarella
• ½ cup shredded parmesan 
• 2 tablespoons chopped parsley 
• 1 egg
• 6-8 regular lasagna noodles (uncooked)

Instructions:

1. Brown sausage in large skillet; drain.  Stir in spaghetti sauce and water.  
2. In separate bowl mix ricotta, 1-1/2 cups shredded mozz, ¼ cup parmesan, egg and parsley.
3. Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of cheese mixture.  
4. Cover with 2 cups meat sauce.  Top with remaining noodles, broken to fit; cheese mixture and meat sauce.  Cover with lid.
5. Cook on low 4-6 hours or until liquid is absorbed.  Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted.

Notes from Kate: Just when I think I can't love Emily more, she gives us a crock pot lasagne recipe. I can't wait to try this! I especially love that you don't have to cook the noodles - this looks actually doable for a week night! YUM!