Slow Cooker Lasagna
adapted from kraftrecipes.com
1 lb. ground beef or ground turkey
1 jar (24 oz.) of your favorite spaghetti sauce
1 cup water
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
2 TBSPs chopped fresh parsley
6 lasagna noodles, uncooked
1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
2. In a bowl, mix ricotta, 1-1/2 cups mozzarella, 2 TBSPs Parmesan, egg and parsley.
3. Spoon 1 cup meat sauce into slow cooker; top with layers of half of the noodles (broken to fit) and half of the cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce.
4. 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.