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1
Spray crock pot with non-stick cooking spray.
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2
Heat olive oil and saute onion and garlic in Dutch oven.
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3
Add ground beef and cook until lightly browned.
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4
Add salt and pepper and mix well. Remove meat from pan and set aside.
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5
Add tomato paste and cook approximately 5 minutes, until browned.
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6
Add crushed tomatoes, basil, wine, sugar and hot pepper. Stir in the browned ground beef and mix well.
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7
Cover and let simmer 30 minutes while you prepare the cheese mixture.
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8
Place ricotta cheese in large mixing bowl.
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9
Make a well in the center and add 1/2 cup Romano cheese, mozzarella cubes, salt, pepper, and parsley.
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10
In a small bowl, beat egg lightly. Pour into center well with cheeses.
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11
Mix until thoroughly combined.
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12
When tomato sauce has cooked for 30 minutes, spoon a layer of tomato sauce into a 6-qt. oval crock pot.
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13
Cover with a layer of lasagna noodles, overlapping and breaking pasta to fit all around the bottom, if necessary.
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14
Add half of the ricotta mixture and carefully spread over lasagna noodles with a frosting knife.
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15
Cover with a layer of sauce. Then add another layer of lasagna noodles, ricotta mixture, sauce.
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16
End with a final layer of lasagna noodles and the remaining sauce.
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17
Cover and cook on low for 4 hours. (I have to set mine on 8 hours and shut it off or switch it to keep warm after 4 hours since my slow cooker cooks anything under 8 on high.).
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18
In the last 60 minutes, sprinkle top with remaining Romano cheese and slices of mozzarella.
