Slow-Cooked Beef Lasagna

Ingredients

• 2  eggs 
• 16 ounce lasagne pasta sheets 
• 1 pound ground beef lean
• 0.5 cup parmesan cheese grated
• 8 ounce ricotta cheese 
• 2 cups mozzarella cheese shredded
• 24 ounce tomato basil sauce classico®

Equipment

• bowl
• frying pan
• ladle
• pot
• slow cooker
• colander

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes.
2. Drain well in a colander set in the sink.
3. Cook and stir ground beef in a large skillet over medium-high heat until beef is browned; drain, then stir in sauce. Set aside.
4. Combine 2 cups of mozzarella cheese, Parmesan cheese, ricotta cheese, and eggs in a separate bowl.
5. Pour about 1/2 cup of the sauce mixture in the bottom of a slow cooker and cover with a layer of noodles.
6. Sprinkle about 1/4 of the cheese mixture over the noodles, then ladle about 1/4 of the remaining sauce over the cheese. Repeat layering, ending with a layer of sauce and topping with the remaining 2 cups of mozzarella cheese. Cook on High setting for 2 to 3 hours, or on Low setting for 8 to 9 hours.