Betty's Slow Cooker Lasagna

Betty demonstrates how to make Slow Cooker Lasagna. This is an easy and tasty Italian-style main dish. It is great for a potluck.
Slow Cooker Lasagna
1 pound Italian sausage, casings removed
1 pound ground beef
1 medium onion, finely chopped
1 clove garlic, minced
24-ounce jar spaghetti sauce (pasta sauce or Italian sauce)
14.5-ounce can diced tomatoes, undrained
½ cup water
1 teaspoon dried basil
1 teaspoon dried oregano
15-ounce carton ricotta cheese (You may substitute cottage cheese.)
2 eggs, beaten
½ cup grated Parmesan cheese
9 uncooked lasagna noodles (I used whole-wheat lasagna noodles.)
4 cups (16 ounces) shredded mozzarella cheese
cooking oil spray
Place a large piece of aluminum foil on bottom and up the sides of a 6-quart slow cooker. Spray foil with cooking oil spray. Set aside. In a deep skillet, cook Italian sausage, ground beef, onion, and garlic over medium heat for about 10 minutes, or until meat is no longer pink, and the sausage and beef are crumbled. Drain off excess grease. Stir in spaghetti sauce, tomatoes, water, basil, and oregano. Place back on stove and heat through. In a medium-sized bowl, mix ricotta cheese, beaten eggs, and Parmesan cheese. Now, start assembling the lasagna. Place 1 ½ cups meat sauce on foil in bottom of slow cooker. Spread evenly. Next, place 3 uncooked lasagna noodles on top of meat sauce, breaking to fit. Top with ¾ cup of ricotta cheese mixture, 1 cup mozzarella cheese and 2 cups of meat sauce. Repeat layers twice. Sprinkle remaining mozzarella cheese over top of all. Cook, uncovered, on LOW for 3 to 4 hours, until noodles are tender. Turn off slow cooker. Let stand 15 minutes before serving. Enjoy! --Betty :)
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