Step 1

In a large skillet brown the meat with the onion. Season the meat with the salt, pepper, Italian seasoning, garlic powder, onion powder. Cook your beef until no longer pink. You shouldn't have to drain your meat unless you use very fatty beef.

Step 2

Pour the marinara sauce in, along with the water. Stir and set aside.

Step 3

In a medium sized bowl. Whisk the 2 eggs with a fork. Now add the ricotta cheese, mozzarella cheese and parmesan cheese. Add the salt, parsley and garlic powder, stir.

Step 4

Before you start layering. Separate the lasagna noodles into 4 evenish piles. Every box varies. I usually do 4-5 noodles per layer depending on how many noodles are in the box each time I make it.

Step 5

Spray slow cooker with non stick spray. Now it's time to layer. The exact layers are listed below:

Step 6

1.5 cups meat sauce mixture (bottom layer) 4-5 lasagna noodles, can be broken up and can be stacked (1/4 of the box)1.5 cups meat sauce1/3 of the cheese mixture (dollop it on, then spread it out)4-5 lasagna noodles (1/4 of the box)1.5 cups meat sauce1/3 of the cheese mixture4-5 lasagna noodles (1/4 of the box)1.5 cups meat sauce1/3 cup cheese mixture4-5 Lasagna noodles (1/4 of the box)Remaining meat sauce - This will be a little over 2 cups; use it all.2 cups mozzarella - Sprinkle evenly on top.

Step 7

Cook on LOW for 4 hours without opening the lid during the cooking time.

Step 8

Serve and enjoy! Sprinkle with parsley if desired for garnish.