Crock pot Lasagna

28 ounces of sauce- I used my roasted tomatoes to make a meat sauce (recipe follows)

1 box of lasagna noodles- uncooked and broken to fit the crock ( I had a few leftovers due to sauce to noodle ratio)

2 cups bechamel sauce (recipe follows)

1 1/2 cups ricotta cheese- full fat please!

1 egg-beaten

2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

Spray crock pot with non-stick spray.  Mix ricotta cheese with egg and 1 teaspoon parsley. ave all ingredients ready and begin by layering sauce then noodles, breaking to fit as needed. Spread a little of the ricotta mixture on each noodle, cover with a ladle or so of bechamel sauce, then the meat sauce and a sprinkling of mozzarella.

You can also sprinkle some grated parmesan at this point too. Layer until you have only a little of the sauces left and finish the top layer with noodles, sauces and cheese.  Cook on low 4-5 hours. Turn off and let sit for 15 minutes or so. If you want the top to crisp up and you have a removable crock, you can put the crock under the broiler for about 5-10 minutes or until browned.

So the verdict is in, this was a huge hit at the fall party today. I barely got a serving and it was one of the first dishes to be emptied. Many who tried it said it was delicious and my boys ate it as well. So it cooked a total of 4 hours on low, which is like high in my crock pot. Enjoy!

**I made this ahead of time the night before.**

Here are the two sauces:

Bechamel sauce

2 1/2 tablespoons butter

2 tablespoons flour

2 cups of milk

1 teaspoon nutmeg

salt and pepper

1/4 cup grated Parmesan can omit if you want

Melt butter on medium heat. Whisk in flour and cook for 2 min. or so whisking the whole time. Slowly add in the milk, stirring or whisking entire time. Bring to a boil, lower heat and add in seasonings. Let cook a few more minutes, stirring occasionally. Cool a bit.

Roasted tomato meat sauce

1 recipe of roasted tomatoes with onions and garlic ( I added a quartered onion in the pan of tomatoes. I also roasted for 30 minutes on 425 to make it faster)

1-2 cups water

1 pound browned ground meat-I used turkey because that is what I had on hand

1 teaspoon each of dried oregano, basil and parsley

salt and pepper to taste

After the tomatoes have cooled, add the water into the food processor as you pulse.

I did not strain the sauce.Add tomatoes to the pot of browned meat and add seasonings. Let simmer for 30 minutes or so. Let cool a bit before using in the lasagna.