6 to 9uncooked lasagna noodlesI used a combo of regular and oven-ready
Instructions
In a large skillet over medium heat, brown and crumble the ground beef, along with the onions.
While the beef and onions cook, add 2 cups of the mozzarella, the ricotta, parmesan, egg, parsley and spinach in a bowl and mix well. Set aside.
Once the beef is cooked through, drain off as much fat as you can, and add the minced garlic, sauteing for a few minutes.
Add the pasta sauce and 1/2 cup of water to the skillet. (To really help clean out the jar, pour the water into the jar after you dump the sauce in the pan, and swish it around before adding it to the pan, too.) Add any seasonings you want to spice up your pasta sauce. (I added oregano, basil, parsley, red pepper flakes, salt and pepper to mine.) Cook the sauce for a few minutes to let it all heat through.
In a large crockpot, add about one cup of the sauce to the bottom. Layer in as many noodles as you can fit in a single layer (break them, if necessary).
Spread half of the cheese mixture on top.
Add about two cups of sauce and add another layer of noodles.
Finish out by spreading the second half of the cheese mixture on and topping with the remaining sauce.
Cook on low for four to five hours or until your noodles are cooked through.
About 10 minutes before serving, top with the rest of your mozzarella and cover to let the cheese melt.
(I ended up putting this together the night before we wanted to eat it and refrigerated it in my crockpot. I plugged it in and cooked it on high for four hours, since it started out cold, and it cooked up great.)