Slow Cooker Lasagna with Meat Sauce

Instructions

1. Set out slow cooker.
2. In a medium sauce pot over medium-high heat add oil and once hot, add beef and cook until browned; breaking apart with spoon as needed. Add chopped garlic, stirring constantly, 2 to 3 minutes or until edges start to brown.
3. Once browned, add onion and cook an additional 2 minutes.
4. Add canned tomatoes, chili flakes and 1 tablespoon Italian seasoning. Cook 20 minutes and, using a wooden spoon, break apart tomatoes until chunky. Reduce heat to low.
5. While sauce cooks, in a large bowl combine ricotta, remaining Italian seasoning, 1 cup shredded mozzarella, grated Parmesan and egg. Mix until completely incorporated.
6. To layer lasagna, coat the bottom of a slow cooker with about 1/2 cup of sauce then top with broken lasagna noodles.
7. Once first layer of pasta is placed, top with a third of ricotta mixture, another layer of sauce, lasagna noodles and repeat until pasta, ricotta mixture and sauce is utilized; last layer should be sauce.
8. Top lasagna with remaining mozzarella cheese and cover with lid. Set slow cooker to low and cook 1 to 2 hours then low until ready to serve.
9. Chef's Note: For a quicker dish, try using Orti Tomato Basil sauce and add your favorite meats and veggies like Italian sausage and spinach!