Slow Cooker Lasagna

Brown the ground beef and Italian sausage in a large skillet over medium-high heat, breaking the meat into crumbles. Drain excess fat.

Add the diced onion and garlic to the skillet and cook for 3-4 minutes until softened. Stir in the marinara sauce, diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer 5 minutes.

In a separate bowl, mix the ricotta cheese, egg, and chopped parsley until smooth.

Spray the inside of a 6-quart slow cooker with cooking spray. Spread about 1 cup of meat sauce on the bottom.

Layer 4 no-boil noodles over the sauce, breaking them to fit as needed. Spread 1/3 of the ricotta mixture over the noodles. Sprinkle with 1 cup mozzarella and a spoonful of Parmesan. Add another layer of meat sauce.

Repeat the layering two more times: noodles, ricotta, mozzarella, Parmesan, meat sauce. Top the final layer with remaining mozzarella and Parmesan.

Place a layer of paper towels or a clean kitchen towel under the lid to catch condensation. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the noodles are tender and the cheese is melted and bubbly.

Turn off the slow cooker and let the lasagna rest for 15-20 minutes before slicing. Garnish with fresh basil leaves.