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1/2 lb Italian Sausage
1/2 lb ground Beef
1 small Onion, chopped
1 Garlic Clove, minced
1 (4 ounce) can sliced Mushrooms
1/2 teaspoon Salt
1/2 cup dry Red Wine
3 cups Spaghetti Sauce
1 (6 ounce) can Tomato Paste
1 (8 ounce) can Tomato Sauce
12 Lasagna Noodles, uncooked
1 Egg, slightly beaten
2 cups Ricotta Cheese or Cottage Cheese
1/2 cup grated Parmesan Cheese
2 Tablespoons Parsley Flakes
1 dash fresh ground Black Pepper
2 1/2 cups Mozzarella Cheese, shredded
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Brown meat and onion in large skillet, drain off excess fat. (this can be done ahead and kept frozen until ready to use). Add garlic, mushrooms, salt, wine, spaghetti sauce, paste, and tomato sauce to the meat mixture; mix well. Set aside. In a medium bowl, combine egg, ricotta cheese, Parmesan cheese and parsley flakes, set aside. Spray crock pot with cooking oil. Layer the bottom of a 5 to 6 quart crock pot with 4 noodles, broken into pieces to fit. Spread half of the ricotta cheese mixture over the noodles. Top with 1/4 of the meat mixture and 1/4 of the shredded cheese. Top with 4 noodles, remaining cheese mixture, 1/4 of the meat mixture and 1/4 shredded cheese. Top with remaining 4 noodles and remaining meat mixture. Cover; cook on low setting for 6 to 8 hours. About 10 minutes before serving, sprinkle top of lasagna with remaining shredded cheese. Cover; let stand 10 minutes or until cheese is melted.
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