Slow Cooker Lasagna

By michelew7

Ingredients

• 1 pound ground beef
• 1/2 teaspoon salt
• 24 ounces spaghetti sauce
• 1 cup water
• 1 container (15 oz.) POLLY-O Original Ricotta Cheese
• 7 ounces 2% Milk Shredded Mozzarella Cheese, divided
• 1/4 cup Grated Parmesan Cheese, divided
• 1 egg
• 2 tablespoon chopped fresh parsley
• 6 lasagna noodles, uncooked

Preparation

Step 1

BROWN meat in large skillet; drain, season with salt. 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.