I made the ricotta mixture and the sauce. I am a Weight Watcher, so I have been making my lasagna with 1/2 skim ricotta and 1/2 whole milk- (next time I am going to do all skim. I don't think it will matter) I add an egg to the ricotta mix along with some Italian seasoning. The sauce was 2 and 1/2 cans (15 oz) tomato sauce and one can (15 oz) of drained diced tomatoes, I mixed in a little (4 oz?) cooked ground hamburger.. Then I add a LOT of granulated garlic and a lot of Italian seasoning, some minced dry onion and some salt.(I don't think the rest of the 3rd can of tomato sauce would be bad) Easy, peesy, lemon squeezy- (Note-you can probably do a jar or can of spaghetti sauce instead of the tomato mix if that is what you have/or usually use.)
Then you start layering- see how you have to break the lasagna noodles (don't cook them first!).
I used 1/2 fat free and 1/2 regular mozzarella too. ( You CAN'T tell the difference)
Spread the ricotta.
I just used the Publix brand- the small containers and the Lasagna too.
Finished. (you can tell this poor Crock gets a lot of use!!! I bought it at Wal-mart last Christmas season for $10 and it has been a great one!)
I sprinkle a little more seasoning on top for looks.
Cover and let cook on high for 2 hours. I turned mine on warm after 2 hours until we ate which was a couple of hours and it was fine-the bottom edge got a little dark, so just be careful- the noodles taste like homemade.
The picture doesn't do it justice without the smell!!
We ended up having enough for 2 other meals- there is just the 3 of us, so I figure this lasagna would feed 8-10 people. but it goes together so easy, you could do 2 crockpots if you had company or wanted to put some in the freezer.
Give it a try! It is great not to have to heat up your kitchen!