Crockpot Lazy Meatball Lasagna
By Sara Martinez
Ingredients
 * 1 jar (32 oz) marinara sauce
 * ¾ cup water
 * 8 oz dried lasagna noodles, broken into pieces (not oven-ready)
 * 1 cup whole milk ricotta
 * 1 ¾ cups shredded mozzarella, divided
 * About 30 frozen bite-size meatballs
 * ⅓ cup grated Parmesan
 * 1 tsp Italian seasoning
 * ½ tsp garlic powder
Instructions
 * Prep Crockpot: Spray the crockpot or use a crockpot liner.
 * Mix Base: Stir the marinara sauce, water, ricotta, Italian seasoning, and garlic powder right in the crockpot.
 * Add Pasta & Meatballs: Break the lasagna noodles in, add the frozen meatballs, and mix in ½ cup of the mozzarella.
 * Submerge Noodles: Stir everything together and press the noodles down so they are submerged under the sauce.
 * Cook:
   * High: Cook on High and check at 2 hours.
   * Low: Or cook on Low and check at 3 hours.
 * Melt Cheese: Top with the remaining mozzarella (1 ¼ cups) and the grated Parmesan. Cover with the lid for 20 minutes until melted.
 * Rest & Serve: Let rest for 10 minutes with the lid off before scooping.