INGREDIENTS 1 bag frozen pre-cooked meatballs 1 (9 ounce) package no-boil lasagna noodles 12 ounces ricotta cheese 4 cups shredded mozzarella cheese, divided 2 (26 ounce) jars Prego Mini-Meatball pasta sauce DIRECTIONS Put frozen meatballs in the fridge the night before to thaw. Cut thawed meatballs in half. Line interior of slow cooker with Reynold's Slow Cooker Bag. Layer beginning with sauce: Sauce No-boil noodles (you may need to break noodles to fit or fill voids) Ricotta cheese (thin spread, a little more than filling the noodle ridges) Meatball halves Mozzarella cheese [*]Repeat layers ending with mozzarella cheese (I had 4 layers in a 6 qt slow cooker, if you only have a 4 qt or smaller - halve this recipe). [*]Cover and cook on low for 4 to 6 hours. 5 minutes before serving, top with remaining mozzarella cheese. Cover to melt cheese. Made this for the first time yesterday and it was excellent...and no mess.