Step 1

Cook noodles following package directions. Drain and rinse. Place on a lightly greased baking sheet, cover with wax paper until ready to use.

Step 2

Preheat oven to 350 degrees F. Place bacon on parchment or foil lined baking sheet and bake until cooked but still soft about 15-20 minutes. Drain on paper towels, let cool. Cut into small pieces.

Step 3

Peel and cut potatoes, place in a pot of cold water, bring to a boil and cook until tender.

Step 4

Slice onions and saute with 1 tablespoon of butter until slightly caramelized.

Step 5

Drain potatoes and place in a large mixing bowl.

Step 6

Mash potatoes with the butter, milk, salt and pepper until smooth. Mix in the cheddar cheese.

Step 7

Grease a large crockpot.

Step 8

Place three lasagna noodles onto bottom of crockpot. Spread 1 cup ricotta on top of noodles.

Step 9

Spread 1/3 of the potato cheese mixture on top of the ricotta.

Step 10

Place another 3 noodles on top and repeat layer.

Step 11

Place the last 3 noodles on top, then potatoes, bacon, onions, no ricotta.

Step 12

Cover crockpot with lid and cook on LOW for 2 hours.

Step 13

Serve with sour cream.