2 pounds frozen fully cooked meatballs, thawed, Armanino®
1 large egg
1 container (15-ounce) ricotta cheese, Precious®
1 tablespoon dried Italian seasoning, McCormick®
Olive oil cooking spray, Pam®
2 jars (26 ounces each) roasted garlic pasta sauce, Classico®
1 box (9-ounce) no-boil lasagna sheets, Barilla®
1 pound thinly sliced provolone cheese
Slice meatballs in half; set aside. In a medium bowl, beat egg with a fork. Stir in ricotta cheese and Italian seasoning until combined; set aside.
Coat a 5-quart slow cooker with cooking spray. Add 1⁄2 cup of the pasta sauce to slow cooker. Add a layer of lasagna noodles, breaking them to fit. Layer with one-third of the meatballs, one-third of the ricotta cheese mixture, and one-third of the provolone cheese. Add 11⁄2 cups of the pasta sauce.
Repeat layers twice more. End with noodles and remaining pasta sauce. Cover and cook on low heat setting for 3 to 4 hours.