lb ground beef
jar (26oz) spaghetti sauce
container (15oz) ricotta cheese
pkg (7oz) 2% mozzarella cheese, divided
cup parmesan cheese
Tbsp chopped fresh parsley
lasagna noodles, uncooked
brown meat, drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups moz cheese, 2 Tbsp parmesan, egg, and parsley. Spoon 1 cup meat sauce into 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, 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 minutes or until melted.