Slow Cooker Lasagna

Makes 8 servings

1 lb ground beef
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) ricotta cheese
1 pkg (7oz) shredded mozzarella
1/4 cup parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked

Brown meat, drain. Stir in spaghetti sauce and water in the skillet.

Mix ricotta, 1 1/2 cups mozarella, 2 Tbsp parmesan, egg and parsley in a bowl.

Spoon 1 cup meat sauce into the slow cooker; top with layers of half of each noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.

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

I found this recipe in the Kraft Food & Family magazine Fall 2009.