Crock Pot Lasagna

By gnoll

Ingredients

• 1 lb. lean ground beef (could be substituted for italian sausage)
• 1 jar spaghetti sauce
• 1 c. water
• 1 15 oz. container of ricotta cheese (we used skim ricotta)
• 1 pkg. Kraft Italian Cheese (approx. 2 cups)
• 1/4 c. grated parmesan cheese
• 1 egg
• 2 tbsp. 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 cup mozzarella, 2 Tbsp. parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (3 noodles broken up per layer), 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 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted.