In a skillet over medium-high heat, brown 1 pound of extra-lean ground beef until no longer pink, about 5-7 minutes. Add in a diced yellow onion and 3 minced garlic cloves, stirring for an additional 2-3 minutes. Season with salt and pepper, then pour in one jar of jarred tomato sauce.

Spray the inside of your crockpot with cooking spray. Add a layer of meat sauce at the bottom, then a layer of uncooked lasagna noodles, breaking them as needed. Spread a layer of ricotta cheese and a handful of mozzarella cheese. Repeat this process for about three layers.

Pour the second jar of tomato sauce evenly over the top. Sprinkle more mozzarella cheese on top. Pour approximately ½ cup of water around the edges.

Cover your crockpot and set it to cook on high for 3 hours or on low for 6 hours.

Once cooked, let the lasagna sit for 10 minutes before serving. Garnish with freshly chopped basil or parsley.