Lasagna is a family favorite that is usually on the menu once a month. I like to make this dish in the summer by putting it in the crockpot to avoid heating up the house. But for days when I am busy it is nice to have in the crockpot to enjoy a fuss free meal.
To make the sauce you will need the following:
- Maryons spaghetti sauce recipe
- 1-16 oz container of ricotta cheese
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- 1 pkg lasagna noodles–cooked and sitting in cold water to avoid sticking
To begin, make your spaghtetti sauce. I like to do ours homemade with our frozen pureed diced tomatoes
In a small mixing bowl combine the ricotta cheese, mozzarella cheese, and parmesan cheese.
Mix until combined.
By now your sauce is good and hot and cooked thoroughly. If you are using jarred spaghetti sauce, I would recommend adding some tomato sauce, tomato juice, or some sort of extra liquid as jarred sauce is often quite thick and your lasagna will turn out mushy. 
Layer in your crockpot the following:
- 1/3 sauce
- noodles
- 1/3 cheese mixture
- noodles
- 1/3 sauce
- noodles
- cheese mixtue
- noodles
- rest of sauce
It works out pretty nicely if you get a box of broken noodles, as you can just layer them to fit into your crockpot.
Your last layer will be the rest of your sauce mixture.
I like to sprinkle some parmesan cheese on the top of my lasagna. I put this on low for about 2 hours. If you really need to stretch it you can put on warm for 4 hours.
