can. The sauce is what will soften the raw noodles as it cooks.
Repeat the layering: sprinkle the rest of the cooked sausage or beef over the sauced layer, then dollop and gently spread on the remaining ricotta mixture.
Pour the rest of the marinara sauce over the top, spreading it with the back of a spoon so all exposed noodles are moistened. If any noodles are sticking up dry, tuck them under the sauce. This helps them cook through evenly.
Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese evenly over the very top for a melty, golden layer.
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the noodles are tender when pierced with a fork and the edges are bubbling. Try not to lift
