1 lb ground beef
1 garlic clove
1 package no boil lasagna noodles
1 jar of spaghetti
1 15 oz ricotta cheese
1/2 c grated parmesan cheese
1 bag of shredded mozzarella
Combine all 3 cheeses in a bowl and set aside. Note: use about 3/4 of the bag of mozzarella cheese.
In a skillet cook beef, onion, and garlic over medium heat until no longer pink; drain. Add a little spaghetti sauce to meat to make a mixture.
Put a small layer of spaghetti sauce in the bottom of the crockpot. Add a layer of noddles (you will need to break the noodles to make them fit), add a layer of cheese mixture and top with layer of noodles then add a layer of meat mixture then another layer of noodles. Repeat layers until all mixtures are finished. The last layer should be of noodles the add the sauce and top with remaining mozzarella cheese. (There should be 2 layers of each mixture.) Cook on low 4-5 hours.