Crock Pot Lasagna

By nancystrini

It's amazing how well this recipe works.

Ingredients

• 1 lb. ground beef
• 1 26 oz. jar spaghetti sauce
• 1 cup water
• 1 15 oz. container Ricotta cheese
• 1 7 oz. pkg. 2% milk shredded mozzarella cheese, divided
• 1/4 cup grated parmesan cheese, divided
• 1 egg
• 2 T chopped fresh parsley
• 6 uncooked lasagna noodles

Details

Servings 10
Preparation time 15mins
Cooking time 19mins

Preparation

Step 1

Brown and drain meat. Stir in sauce and water. In a separate bowl mix ricotta, 1 1/2 cups of the mozzarella, 2 T of the parmesan, egg and parsley.

Spoon one cup meat sauce into slow cooker; top with layers of 1/2 the noodles (broken to fit) and the cheese mixture.

Cover with two cups sauce. Top with remaining noodles, broken to fit, cheese mixture and the last of the sauce.

Cover and cook on low for 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses and let stand, covered for 10 minutes or until cheese is melted.