Directions:
Brown the ground beef over medium heat with diced onion, seasoned with salt, pepper, Italian seasoning, and garlic powder.
Stir in Rao’s marinara sauce and water with the beef mixture.
In a medium bowl, whisk eggs, then add ricotta, mozzarella, parmesan, salt, parsley, and garlic powder. Mix well.
Spray the slow cooker with non-stick spray. Layer 1.5 cups of meat sauce, followed by a layer of lasagna noodles (broken to fit), then a third of the cheese mixture. Repeat layering 3 more times, ending with meat sauce.
Top with remaining mozzarella cheese. Cook on LOW for 4 hours without opening the lid.
Garnish with parsley if desired. Serve and enjoy!
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 520 kcal | Servings: 8 servings
