Crockpot Almost Lasagna

Heat olive oil in a large skillet over medium-high heat, then add ground beef and sausage, breaking them apart with a spoon as they cook until browned, about 8-10 minutes.

Drain excess fat from the cooked meat and stir in the spaghetti sauce until well combined.

Cook the rotini or ziti noodles according to package directions in a separate pot, then drain and set aside.

In a large bowl, whisk together 3 eggs, ricotta cheese, 1 cup Parmesan cheese, Italian breadcrumbs, parsley flakes, salt, pepper, and optional garlic powder until smooth.

Spread a thin layer of the meat sauce on the bottom of a crockpot.

Layer one-third of the cooked noodles over the sauce, then add one-third of the ricotta mixture and one-third of the mozzarella cheese.

Repeat the layering process with another one-third of noodles, ricotta mixture, and mozzarella cheese.

Top with the remaining noodles, ricotta mixture, and finish with the remaining mozzarella cheese.

Cover the crockpot and cook on low heat for 4 hours, or until the edges are bubbling and the cheese is melted throughout.

Let the lasagna rest in the crockpot for 10 minutes before serving to allow the layers to set slightly.