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1
In small bowl, combine ricotta cheese and eggs until well blended (optional).
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2
Ladle 1 1/2 cups(if using optional ingredents) to 2 cups meat sauce, spread to cover the bottom of 5 qt slow-cooker.
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3
Layer with broken to fit lasagna noodles.
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4
Cover with 1/3 of ricotta cheese mix and layer with broken to fit lasagna noodles (optional).
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5
Ladle on 1 1/2 - 2 cups meat sauce to cover noodles.
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6
sprinkle with parmsean and italian cheese (aprox 1/2 cup in total).
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7
Repeat steps 3-5, until slow-cooker is almost full.
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8
Sprinkle remaining cheese to completely cover meat sauce.
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9
Store in fridge until ready to cook (up to 2 days).
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10
Cook in covered slow-cooker for 5 hours on high or 9 hours on high.
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11
Serve when noodles are easy to pierce with a fork.
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12
You may substitute Regular or any other kind of dry lasagna noodles.
