Crockpot Lasagna

• 1 jar spaghetti sauce (e.g. Traditional Prego) - the big jar
• 1/2 - 3/4 cup water
• 1 box Lasagna noodles
• 15 oz. container ricotta cheese
• Shredded mozzarella cheese, about 1-2 cups
• 1 large bag of pre-cooked meatballs, cut in 1/2 (thawed if frozen)

1. In a large bowl combine water, meatballs, and spaghetti sauce.

2. Layer bottom of crockpot with 1/3 sauce/meatball mixture, then 1/3 dry noodles (break to fit), then 1/3 of ricotta cheese, then sprinkle some mozzarella cheese. Repeat this 2 more times. End with mozzarella on top.

3. Cook on low setting for 3 to 4 hours. This makes A LOT of lasagna! If desired you can half this recipe.