Crock Pot Lasagna

I am all about easy! I seldom make lasagna because it seems like so much work and mine always seems to watery in the end and doesn't hold together. Well, having it slow cook all day in the Crock Pot seems to take care of the too watery problem. The picture on the blue plate it how it looks when you cut out a piece right away, the picture on the top is how it looks when you serve it the next day - and that's the secret. This recipe is so delicious!

Crock Pot Lasagna

• 2 containers ( 15 oz. ea.) ricotta cheese
• 1 lb lean ground beef, cooked until brown
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 envelope Lipton Recipe Secrets Vegetable Soup Mix (or another flavor)
• 2 jars (1 lb. 8 oz. ea.)Spaghetti sauce
• 12 lasagna noodles, uncooked

Combine cooked ground beef, ricotta, 1 cup mozzarella, 1/4 cup parmesan, eggs, spinach and Lipton Recipe Secrets Vegetable Soup Mix in medium bowl; set aside.

Spread 1 cup Pasta Sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours.

Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Pasta Sauce, heated.