Slow Cooker Lasagna

In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease.

Stir the pasta sauce and diced tomatoes (with their juice) into the cooked sausage. Set aside.

In a separate bowl, mix together the ricotta, egg, Parmesan, and dried basil until well combined.

To assemble the lasagna: Spread a small amount of meat sauce on the bottom of a greased slow cooker.

Add a layer of 3 no-boil noodles (break them as needed to fit).

Spread ⅓ of the ricotta mixture over the noodles.

Add ¼ of the meat sauce.

Repeat the layers two more times (noodles, ricotta, meat sauce), for a total of three layers.

Finish with a final layer of noodles, the last of the meat sauce, and sprinkle the mozzarella on top.

Cover and cook on Low for 5–6 hours or High for 3–3½ hours, until the noodles are tender and everything is heated through.

Turn off the heat and let the lasagna sit uncovered in the slow cooker for 5-10 minutes. This allows it to firm up and slices cleanly.