- 8
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Ingredients
- 1 lb. ground beef
- 26 oz. spaghetti sauce
- 1 cup water
- 15 oz. Ricotta
- 7 oz. Shredded Mozzarella
- 1/4 cup Parmesan
- 1 egg
- 2 Tbsp. chopped fresh parsley
- 6 lasagna noodles, uncooked
Preparation
Step 1
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups 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.