Brown ground beef and chopped onions until no longer pink. Drain, and return to pot.

Stir in pasta sauce, canned tomatoes and 1/3 cup water on medium heat. Bring to a boil, then reduce heat to low to simmer while you prepare the rest of the ingredients.

Dump ricotta cheese in a bowl with the egg, stir well until combined.

Pour 1/5 of your meat sauce into the bottom of a greased Crock Pot and top with a layer of dry noodles. They won’t fit perfectly, you’ll need to break off bits and pieces all over the place (I’d consider wearing safety goggles for this job) and overlap them some – but no worries, it’ll all work out in the end.

Spread a ricotta cheese mixture on top of noodles. I've found it's easiest to squeeze mixture out of a zip lock. (see image below recipe).

Sprinkle with parmesan cheese, followed by mozzarella. I use more mozzarella than parmesan.

Repeat steps 3 and 4 until you have 3 layers of noodles or are simply out of ingredients. It’s hard to mess this up – the most important part is to make sure there is a layer of sauce touching each layer of noodles so that it will “boil” while cooking. Cook on LOW for 4-5 hours. During the last hour, pour the extra 1 Cup Mozzarella on top so it will melt and look lovely by dinner time