Lasagna in the Slow Cooker (or Crock-pot)

I like to make this meal on the weekends when I'm busy with the kids, preparing a lesson, or just wanting to be lazy.  I don't think the Hot Italian Sausage is spicy, but if you are worried that your kids or yourselves might think so, then the Mild Italian Sausage will work just the same. 

Lasagna in the Slow Cooker

1 pound(16oz) Hot Italian Sausage

1/2 yellow onion, diced

1/2 teaspoon granulated garlic

1 (24oz) jar pasta sauce

1/2 cup water

1 (15oz) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 egg

2 teaspoons dried parsley

6 (uncooked) lasagna noodles

In a large pan, cook Italian sausage and onion till sausage is no longer pink, and onions are tender.  Drain.  Sprinkle on the garlic.  Pour into the meat mixture, the pasta sauce and water.  Bring to a boil, reduce to a simmer and simmer for 3 to 5 minutes. 

In a medium size bowl, combine ricotta cheese, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan cheese, egg and parsley. 

In a 4 quart Slow Cooker, layer ingredients in this order:

 Meat mixture (spread evenly, enough to cover the bottom)

 3 lasagna noodles (break into pieces to fit the shape and fill in all the gaps)

 1/2 ricotta mixture (spread as evenly as you can)

Meat mixture (spread evenly, about half of what is left)

3 lasagna noodles (break into pieces to fit the shape and fill in all the gaps)

1/2 ricotta mixture (spread as evenly as you can)

Meat mixture (spread evenly, the rest of the mixture)

Turn the slow cooker onto the lowest setting, place the lid on top and cook 4 to 5 hours (Cook ONLY on LOW setting)