| | Directions | | Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 C mozzarella 2 T Parmesan, egg, and parsley. Spoon 1 C meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 C. of the remaining meat 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 cheeses; let stand, covered, 10 min. or until melted. |
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| Ingredients | | - |  | 1 pound Ground Beef |
| - | | 1 jar spaghetti sauce |
| - | | 1 cup water |
| - | | 1 package Ricotta cheese |
| - | | 1 package Shredded Mozzarella Cheese, divided |
| - | | 1/4 cup grated Parmesan cheese, divided |
| - | | 1 egg |
| - | | 2 tablespoons chopped fresh parsley |
| - | | 6 lasagna noodles, uncooked |
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