Crock-pot Lasagne - Heather G.

1/2 lb. ground beef
1/2 lb. ground Italian sausage
3 cups (about 28 oz jar) spaghetti sauce
1 1/2 cup tomato sauce
1 3/4 cup ricotta cheese
1 egg slightly beaten
1/2 t. dried basil
1/2 t. dried oregano
12 pieces Oven Ready Lasagne
4 cups shredded mozzarella cheese

Directions:
In skillet, cook meat until browned; remove from heat. Drain. Stir in spaghetti and tomato sauces. In small bowl, stir together ricotta cheese, egg, basil and oregano.

In crock-pot, spoon meat sauce, place uncooked lasagne over meat meat sauce and top with cheese mixture. Spread meat sauce over ricotta mixture and top with mozzerella cheese. Repeat until crock-pot is full.

Cook on low for approximately four hours.