I have this one in my crockpot right now. I will let you know how it turns out!
Slow-Cooker Lasagna
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container )15 oz.) Ricotta cheese
1 pkg. (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
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 of the remaining 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.
NOTE: For best results, do not cook on the HIGH heat setting.
