ð 3 Italian Sausages Links (You can use ground beef instread, I just preffer to use sausage for taste)
ð 1 ½ Tbsp Chopped Parsley
ð 1 Cup water
ð 1 Container of Fresh Mushrooms - sliced (optional)
ð ½ Container of Black Olives - chopped (optional)
Cook the Italian Sausage (I use a george foreman grill because it is quick and easy and drains the meat for me). Once the meat is cooked cut it up into small bite sized pieces.
Combine the spaghetti sauce, the water, the sliced mushrooms, the chopped black olives, and the cooked chopped italian sausage.
In a separate bowl combine the ricotta cheese, the egg, 3 Tbsp. parmesean cheese, 1 ½ cups of the mozzarella (save the rest of the mozzarella and parmesean cheese to sprinkle over the top right before serving), and parsley.
Spoon 1 cup of spaghetti sauce mixture into the crockpot, then add a layer of oven ready lasagna noodles (brake the noodles to fit), finally top with the ricotta cheese mixture. Repeat this process using 2 cups of spaghetti sauce mixture, the remaining noodles and the remaining ricoota cheese mixture. Top with the remaining spaghetti sauce mixture.
Cover the crockpot with the lid and cook on LOW 4-6 hours (the liquid should be absorbed)
Sprinkle with remaining mozzarella cheese and parmesean cheese and re-cover10 minutes before serving.
I got this recipe from a friend of mine and completely tweeked it to fit my families personal tastes. Feel free to tweek this recipe to fit you and your family. I hope you enjoy this recipe as much as we do.
Written by: Laura Andry