Serving Size / Yield
- 1 Tbs Olive Oil
- 1 clove Garlic
- 1 Small Onion
- 2 Tbs Dry Red Wine
- ½ tsp Salt
- 1 can Tomato Sauce, 8 oz
- 1 Tomato Paste, 6 oz
- 2 cups Spaghetti Sauce
- 12 Lasagna Noodles, uncooked
- 1 Egg, slightly beaten
- 1 Package Ricotta Cheese, 15 oz
- ½ cup Grated Parmesan Cheese
- 3-4 tsp Milk
- 2 Tbs Parsley Flakes
- 1 dash Fresh Ground Black Pepper
- 2½ cups Mozzarella Cheese, shredded
In a skillet, add in wine, garlic, salt, and onion and put on a simmer.
Once onions are tender, add in tomato paste, sauce, and spaghetti sauce and cook for 10 minutes.
In a bowl, blend egg, Parmesan, ricotta, parsley, and pepper together.
Add 3 or 4 tsp of milk to make the sauce creamy.
In a slow cooker, add a layer of tomato sauce.
Add a lasagna noodle on top. Cup noodles down to fit inside crock pot.
Continue this process three more times.
Add another tomato layer, but now add a cheese layer on top with the mixture and half a cup of mozzerella.
Continue this process until finished.
Cook for 4 to 7 hours on high.