Crockpot Lasagna

It's easy to layer lasagna noodles along with
other ingredients into the bottom of a 6 quart
slow cooker the day or night before an event.
Refrigerate over night and cook on low power
for about 4 or 5 hours until it gets piping hot.
This dish is great to make for parties.
And the crispy bacon is a pleasant surprise.

Ingredients:
12 lasagna noodles
12 slices cooked crispy bacon, chopped
2 cups red tomato sauce
2 cups ricotta cheese
2 cups shredded mozzarella
1 pound ground beef
1 small onion, peeled and chopped
1 green bell pepper, chopped
1/2 cup grated parmesan cheese
dried oregano

Directions:
Cook lasagna noodles in boiling water.
Drain and let sit in cold water to cool.
Place beef in saute pan with onions and
green pepper to cook until browned.
Remve from heat, drain and let cool.
Place some pasta sauce on bottom of crock pot.
Layer in noodles, beef mixture, cheeses along
with bacon and more sauce as needed or desired.
Sprinkle top with dried oregano, cover with
plastic wrap and refrigerate overnight.
Remove to room temperature before taking off
plastic wrap, cover and cook on low for 4 hours.
Use a large spoon for ease of serving.