Slow-Cooker Sausage Lasagna

Ingredients

• 1 pound ground beef
• 1 pound ground mild Italian sausage
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 jar (24 ounces) spaghetti sauce
• 1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
• 1/2 cup water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 carton (15 ounces) whole-milk ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 9 uncooked lasagna noodles
• 4 cups shredded part-skim mozzarella cheese
• Minced fresh basil, optional

Directions

1. Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through.
2. In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
3. Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.