| | Directions | | Brown meat, drain. Stir in sauce and water. Mix ricotta, 1 1/2 c. mozzarella, 2 Tbsp. Parmesan, egg and parsley. Spoon 1 cup meat sauce into slow cooker. Top with a layer of half the noodles broken to fit and half of the cheese mixture. Cover with 2 cups meat sauce. Top with the remaining noodles broken to fit, cheese mixture and meat sauce. Cover with lid. Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese, let stand 10 minutes or until melted. Cooking on high is not recommended. |
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| Ingredients | | - |  | 1 pound Ground Beef |
| - | | 1 jar spaghetti sauce (26 ounce jar) |
| - | | 1 cup water |
| - | | 15 ounces ricotta cheese |
| - | | 2 cups shredded mozzarella cheese, divided |
| - | | 1/4 cup grated Parmesan cheese, divided |
| - | | 1 egg |
| - | | 2 tablespoons Parsley |
| - | | 6 lasagne noodles, uncooked |
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