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1 32 ounce jar Somersize Roasted Garlic & Mushroom Sauce
1 1/2 pounds ground beef
8 egg crepes
1 32 ounce container whole milk ricotta cheese
5 ounces Parmesan cheese, shredded
2 cups mozzarella cheese, shredded
1/2 cup Somersize Basil Pesto

1. Brown ground beef in large skillet and then add jar of Somersize Roasted Garlic & Mushroom Sauce. Heat thoroughly.
2. In a separate bowl, combine ricotta, Parmesan and pesto together until well blended.
   
   
3. Coat bottom of Somersize Slow Cooker Porcelain Crock with 2 ladles of meat sauce. Cover with a layer of two egg crepes. Next, spread half of the ricotta cheese mixture over crepe layer and top with two more crepes. Pour two more ladles of sauce mix over crepes and cover with 1 cup of mozzarella. Continue layering with two crepes on top of mozzarella. Spread remaining ricotta cheese mixture evenly over crepes. Place two crepes on top. Cover with remaining meat sauce and top with the rest of the mozzarella.
   
   
4. Set Slow Cooker to High for 2 hours or Low heat for 4 hours.