Crockpot Lasagna

Ingredients:

• 1 pound bulk Italian sausage (recommended) or 5 large italian sausages, sliced (used in pictures above)
• 1 medium onion, diced
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• 2 jars Classico Spicy Tomato and Basil marinara sauce
• 1 egg
• 2 to 3 garlic cloves, minced
• 1 container (15 ounces) ricotta cheese
• 2 cups shredded Mozzarella cheese
• 1/2 teaspoon salt
• 1 cup grated Parmesan cheese
• 2 teaspoons cayenne pepper
• 15 uncooked lasagna noodles
• 1 teaspoon oregano
• 1 cup frozen corn
• 2 teaspoons red pepper flakes

Instructions: 

1. Heat olive oil in a large skillet on medium-high heat. Add sausage and onion to skillet. Sprinkle salt and pepper on sausage and onion. Cook for approximately 6-8 minutes or until sausage is no longer pink. Drain.
2. Stir in marinara sauce, salt, garlic and cayenne pepper. Heat until the mixture comes to a boil and then simmer.
3. In a large mixing bowl, combine egg, ricotta, mozzarella, and half of the grated Parmesan cheese. Stir until thoroughly combined.
4. Spoon 1/4th  of sausage mixture into bottom of slow-cooker. Top with 5 lasagna noodles, broken into pieces to fit.
5. Spread half of cheese mixture on top of noodles, followed by 1/4th of sausage mixture. Add corn on top of sausage mixture.
6. Top with 5 more noodles, remaining half of cheese mixture and another 1/4th of sausage mixture. 
7. Add remaining 5 noodles. Top with rest of sausage mixture.
8. Cover and cook on low heat for approximately 4-6 hours.
9. Sprinkle remaining grated Parmesan cheese, oregano and red pepper flakes on top before serving.
10. Enjoy!