Saute

• Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.
• Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).
• Add pasta sauce (reserve ½ cup for later), Italian seasoning, salt, pepper to the pan and mix - set aside.

Ricotta Mix

• In a medium sized bowl: combine ricotta cheese, shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well - set aside.

Slow Cook

• Coat the slow cooker with cooking spray.
• Pour ½ cup pasta sauce in the bottom of the slow cooker.
• Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).
• Spread ¼ of the meat sauce on top of the noodles.
• Then layer with 3 heaping spoon fulls of the ricotta mix.
• Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix.
• Add second layer of noodles and gently press them down to remove air pockets.
• Repeat the above steps 3 more times to complete the Lasagna layers.
• The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Watch the video for reference.
• Place the lid on. Cook on low for 4 hours. Remove the lid.
• Place fresh chopped parsley on top of the cheese.

  Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.

Serve and enjoy!