Crockpot Lasagna III

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Crockpot Lasagna III
1 lb ground beef
1 onion, finely chopped
2 garlic cloves, crushed and minced
1 large jar spaghetti sauce
8-oz pkg no-boil lasagna noodles
16-oz shredded mozzarella cheese
1 lb ricotta cheese
1/4 cup milk
1 egg
1/2 cup shredded Parmesan cheese
salt and pepper to taste
In a large skillet over medium heat, cook the ground beef with the onion until the beef is no longer pink. Add the garlic and continue cooking for 1 min longer. Drain off any grease.
Add the spaghetti sauce to the browned ground beef mixture. Mix well.
In a separate bowl, mix the ricotta cheese, milk, and egg until well blended and smooth. Add the mozzarella cheese and the Parmesan, blending thoroughly.
Grease the bottom and sides of the slow cooker crockery insert with vegetable shortening.
Put about one-quarter of the meat and sauce mixture in the bottom of the slow cooker. Put a layer of noodles on top of that (break or cut them if needed). Put about one-third of the cheese mixture on top of that. Repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce.
Cover and cook on low for 4 to 6 hours or until noodles are tender. Serves 4-6

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