In a large frying pan, brown the ground beef over medium-high heat. Once the beef is almost cooked through, add in the diced onion, minced garlic, salt, pepper, and one jar of tomato sauce. Stir to combine and cook until fragrant.

Lightly coat the slow cooker with cooking spray. Start layering the ingredients by adding a bit of the meat sauce at the bottom.

Next, place uncooked lasagna noodles (you might need to break some sheets to make them fit) over the sauce, followed by a layer of ricotta cheese, then mozzarella cheese. Repeat these layers until the slow cooker is almost full, usually three layers total.

Pour the second jar of tomato sauce over the top layer of lasagna. Then, sprinkle the remaining mozzarella cheese on top. Finally, pour water along the sides of the slow cooker.

Cover and cook on high for 3 hours, or set it on low for 6 hours.

Once it’s ready, garnish the lasagna with fresh basil or parsley before serving.