Slow Cooker Lasagna Recipe

In a large skillet brown the meat with the onion. Season the meat with the salt, pepper, Italian seasoning, and garlic powder. Cook your beef until no longer pink. Draining isn’t necessary unless you’re using high-fat ground beef.

Pour the marinara sauce in, along with the water. Stir and set aside.

In a medium-sized bowl, whisk the eggs, then mix in the cheeses and seasonings. Add the salt, parsley and garlic powder, stir.

Before you start layering. Separate the lasagna noodles into 4 evenish piles. Noodle counts vary by brand, but plan for 4–5 noodles per layer

Spray slow cooker with non stick spray. Now it's time to layer:

1.5 cups meat sauce mixture (bottom layer) 4-5 lasagna noodles, can be broken up and can be stacked (1/4 of the box)1.5 cups meat sauce1/3 of the cheese mixture (dollop it on, then spread it out)4-5 lasagna noodles (1/4 of the box)1.5 cups meat sauce1/3 of the cheese mixture4-5 lasagna noodles (1/4 of the box)1.5 cups meat sauce1/3 cup cheese mixture4-5 Lasagna noodles (1/4 of the box)Remaining meat sauce - This will be a little over 2 cups; use it all.2 cups mozzarella - Sprinkle evenly on top.

Cook on LOW for 4 hours without opening the lid during the cooking time.

Serve and enjoy! Sprinkle with parsley if desired for garnish.