CrockPot Lasagna Ricotta Rolls

Ingredients

1 Pound Lasagna Noodles (About 14 – 15 Noodles)
48 Ounces Jarred Marinara Sauce (Or Homemade Marinara Sauce)
3 Cups Shredded Mozzarella Cheese
15 Ounces Ricotta Cheese
½ Cup Shredded Parmesan Cheese
2 Large Eggs

Directions

Cook the lasagna noodles to the al dente stage according to the directions on the package of pasta.

Drain noodles and then rinse in cool water to stop cooking. Set aside.

In a medium bowl mix together 2 cups of the mozzarella cheese, ricotta cheese, Parmesan cheese and the eggs until combined. Set aside.

Take one noodle at a time and lay it out flat on the counter-top.

Spoon one heaping spoonful of the ricotta cheese mixture onto the bottom half of each noodle and roll the noodle up around the ricotta mixture.

Pour one jar of the marinara sauce in the bottom of a 5 to 6 quart slow cooker.

Layer the rolled lasagna noodles in the marinara sauce until you have no more noodles left.

Cover and cook on LOW for 4 to 6 hours.

One hour to 30 minutes before serving, add in the second jar of marinara sauce and sprinkle the remaining 1 cup of mozzarella cheese on top.