Instructions:

In a skillet over medium heat, brown the ground meat of your choice until it's almost cooked through. Drain any excess grease.

Add the chopped yellow onion and minced garlic to the skillet, sautéing until the onion is translucent. Stir in the dried oregano, dried basil, kosher salt, black pepper, and red pepper flakes, followed by the jarred tomato sauce. Allow the mixture to simmer for a few minutes to blend the flavors.

In a separate bowl, combine ricotta cheese with a pinch of salt and, if desired, an egg for added binding. Mix well.

Begin layering in the crockpot: Start with a layer of meat sauce, followed by uncooked lasagna noodles, a layer of the ricotta cheese mixture, and then a layer of mozzarella cheese. Repeat these layers until all ingredients are used, finishing with a layer of meat sauce and topping with any remaining mozzarella cheese.

Pour a little water around the edges of the crockpot to help cook the noodles, then cover the crockpot with the lid. Cook on high for 3 hours or on low for 4-6 hours.

Once the cooking time is complete, allow the lasagna to sit for about 15 minutes before cutting it into 8 servings. Garnish with fresh basil or parsley before serving.

For best results, guarantee even layering to promote uniform cooking and avoid clumping of noodles. Feel free to experiment with additional vegetables like spinach, mushrooms, or zucchini to enhance the nutritional value of your dish.

If you prefer a cheesier lasagna, don't hesitate to add extra mozzarella or Parmesan cheese in between the layers. Enjoy the convenience of this crockpot lasagna, and savor the delicious flavors it brings to your table!