What to do:

• Brown your meat in a large skillet; when meat is almost completely browned, add your salt, pepper, garlic powder, onion powder and Italian seasoning and mix well**
• Pour in your tomatoes and mix well; set aside**
• In a medium sized bowl, mix together 2/3 of the shredded mozzarella with the ricotta cheese and some freshly cracked pepper; set aside**
• Spray your slow cooker with some cooking spray
• Layer your lasagna with a little bit of the meat sauce on the bottom, then lasagna shells (you’ll have to break them up to make them fit well), then some of the cheese mixture, then some of the meat sauce; repeat the layers until you run out
• I set my slow cooker to high for 1 hour knowing it would automatically go to “keep warm” for the rest of the day and it was perfect when I was ready for dinner
  • If your slow cooker doesn’t have the “keep warm” function, set it to low for 4 hours; you may have to turn it back on for a bit if it’s too cool when you’re ready to eat
• Before you eat, top your lasagna with the last 1/3 of the shredded mozzarella and let it melt for about 10 minutes; serve warm and enjoy!

**These steps can be done the night before so you can quickly and easily assemble your lasagna the next morning before work