Slow Cooker Lasagna

Ingredients

• 1 container(s) (15 oz) ricotta cheese
• 1 jar(s) (26 oz) spaghetti sauce
• 1 package(s) (7 oz) shredded mozzarella cheese, divided
• 1 eggs
• 2 tablespoon(s) fresh parsley
• 1 1/2 pound(s) ground beef
• 6 lasagna noodles, uncooked
• 1/4 cup(s) parmesan cheese, divided
• 1 cup(s) water

Preparation

1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water.


2. Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons parmesan, egg and parsley.


3. Spoon one cup meat sauce into slow cooker; top with single layer of noodles (broken to fit) and 1/2 cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.


4. Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand covered 10 minutes or until melted.