Best Lasagna Recipe

Ingredients               

• 9 lasagna noodles 
• 3/4 pound ground beef 
• 1 medium onion, diced 
• 3 garlic cloves, minced 
• 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes 
• 2 cans (6 ounces each) tomato paste 
• 2/3 cup water 
• 2 to 3 tablespoons sugar 
• 3 tablespoons plus 1/4 cup minced fresh parsley, divided 
• 2 teaspoons dried basil 
• 3/4 teaspoon fennel seed 
• 3/4 teaspoon salt, divided 
• 1/4 teaspoon coarsely ground pepper 
• 1 large egg, lightly beaten 
• 1 carton (15 ounces) ricotta cheese 
• 3/4 cup grated Parmesan cheese 

Steps

•   In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.                                                                
•   Add spaghetti sauce and water to skillet and simmer for about 5 minutes.                                                                
•  Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.                                                                
•   Pour 1 cup of spaghetti meat sauce into a  4- to 6-quart slow cooker. Place half of the noodles and half of the  ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top  with remaining noodles (if the noodles don't fit exactly, break them to  fit), cheese mixture and meat sauce.                                                                
•    Cook on LOW for 4-5 hours or until  noodles are soft, being careful not to overcook. (Don't try to speed up  the process by cooking on high.) Sprinkle 1/2 cup of mozzarella and  remaining Parmesan on top. Cover with the lid to melt the cheese and  allow to sit 10 minutes before serving.       

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