1. Line sides of a 6-quart slow-cooker insert with a double layer of foil, then grease foil and bottom of insert. In a medium bowl, stir together ricotta, 1 1/2 cups mozzarella, the Parmesan, 2 teaspoons Italian seasoning, and 1/2 teaspoon each salt and pepper. Set aside.

2. Heat oil in a large skillet over medium-high until shimmering. Add beef and cook, stirring and breaking meat into small pieces, until no pink remains, about 8 minutes. Add onion, garlic powder, and remaining 2 teaspoons Italian seasoning and cook, stirring frequently, until onion is softened, about 5 minutes.

3. Stir in sauce and bring to a simmer, then remove from heat; season with salt and pepper to taste. Spread one-quarter of sauce (1 1/4 cups) over bottom of slow cooker, covering it completely. Place one noodle in center of slow cooker, then set an additional noodle on each side, breaking noodles to fit and overlapping as needed. Dollop half of ricotta mixture over top and spread gently with a spatula.

4. Add another one-quarter of sauce, followed by three noodles. Spread remaining ricotta mixture over top, followed by half of remaining sauce. Finish with remaining noodles and sauce.

5. Cover and cook on low until noodles are tender, about 4 hours. Sprinkle with remaining 1 1/2 cups mozzarella, then lift insert out of slow cooker and place on a kitchen towel. Let sit 30 minutes, covered, before serving.5. Cover and cook on low until noodles are tender, about 4 hours. Sprinkle with remaining 1 1/2 cups mozzarella, then lift insert out of slow cooker and place on a kitchen towel. Let sit 30 minutes, covered, before serving.

Hannaford fresh Magazine, October-November 2022