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Put a thin layer of the tomato sauce on the bottom of the crock pot and the bottom of the baking pan.
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Mix the remaining tomato sauce with oregano, garlic, meat, and all chopped veggies.
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Place a layer of noodles in the crock and pan. Break the noodles if needed for even distribution in the crock-pot.
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Place 1/6 of the ricotta in the crock-pot.
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Place 1/6 of the ricotta in the pan.
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Sprinkle 1/6 of the mozzarella in the crock-pot, and another 1/6 of the mozzarella in the pan.
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Layer 1/6 of the tomato sauce in the crock-pot, and another 1/6 of the tomato sauce in the pan.
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Repeat the layering at least 2 more times, or until you run out of ingredients. Just save some cheese for the topping.
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Cook on high in the crock-pot for 4 hours or low 5-6 hours; bake the lasagna for 35-45 minutes at 350 (sometimes I'll bake it a few days later and/or freeze it).
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Serve with a green salad and enjoy!