1 lb ground beef
1large onion, finely diced
2 garlic cloves, minced (or 2 teaspoons garlic powder)
1 lb jar tomato spaghetti sauce - your favorite flavor
8 oz fresh lasagna sheets (in the cold section)
1lb mozzarella cheese - grated/shredded
1lb ricotta cheese
2 oz parmesan cheese - grated/shredded
¼ cup milk
1 egg - lightly beaten
1 tsp oregano
Directions:
1. Fry the beef, onion and garlic in a frying pan, using a tiny amount of oil.
2. Fry until slightly browned. Pour off any excess oil. Add tomato sauce and heat thoroughly.
3. In a bowl gently combine the ricotta, milk and egg.
4. Mix in the mozzarella and parmesan. Retaining about 1 tablespoon of the parmesan for later.
5. Lightly grease the crock pot with vegetable oil. Very lightly!
6. Spoon in about ¼ of the meat mixture into the crock pot and spread evenly.
7. Top this with a layer of lasagna sheets, cut to size or into strips.
8. Top this with 1/3 of the cheese sauce.
9. Repeat steps 6 (meat), 7 (lasagna sheet) and 8 (cheese).
10. Now repeat step 6 (meat), then 7 (lasagna sheet) and 6 (meat) again.
11. Top with remaining cheese sauce.
12. Sprinkle the retained parmesan on top.
13. Cover and cook on low for 4-6 hours.
Sit and Serve! 
~ Chef ~
