Line sides of an oval 6 quart slow cooker with
heavy duty foil. Coat foil with cooking spray.
In a dutch oven, cook sausage, beef, onion, and
garlic over medium heat 8-10 minutes or until
meat is no longer pink, breaking up sausage and
beef into crumbles. Drain. Stir in spaghetti
sauce, tomatoes, water, and herbs. Heat
through.
In a small bowl, mix ricotta cheese, eggs, and
parmesan cheese. Spread 1.5 cups meat sauce
onto bottom of prepared slow cooker. Layer
with three noodles (breaking to fit), 3/4 cup
ricotta mixture, 1 cup mozzarella cheese, and 2
cups meat sauce. Repeat layers twice.
Sprinkle with remaining mozzarella cheese.
Cook, covered, on low 3.5-4 hours or until noodles
are tender. Turn off slow cooker. Remove insert
from slow cooker. Let stand 15 minutes before
serving.
Originally Submitted
3/29/2016
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