A comforting and hearty slow-cooked lasagna made with layers of pasta, rich meat sauce, and creamy cheese, all cooked to perfection in a crockpot.

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In a skillet over medium heat, cook the ground beef with diced onion and garlic until browned. Drain excess fat.
Add marinara sauce, diced tomatoes, basil, oregano, salt, and pepper to the skillet. Stir and simmer for 5-10 minutes.
In a bowl, mix ricotta cheese with the egg.
Spray the crockpot with cooking spray or lightly oil it.
Spread a layer of meat sauce on the bottom of the crockpot.
Break lasagna noodles to fit and place a layer over the sauce.
Spread a layer of the ricotta mixture over the noodles, then sprinkle with mozzarella and Parmesan.
Repeat layers (sauce, noodles, ricotta, mozzarella, Parmesan) until ingredients are used up, ending with a layer of sauce and cheese on top.
Cover and cook on low for 4-6 hours or until noodles are tender.
Turn off heat and let sit for 15 minutes before serving.