Slow Cooker Lasagna

This turned out really good.  A helpful hint though, either don't spread the ricotta mixture all the way to the edge or spray your pot with cooking spray first.  I didn't use spray and spread it all the way out and it cooked onto the pot and made it really hard to clean.

1 lb. ground beef

1 jar (26 oz.) spaghetti sauce

1 c. water

1 (15 oz.) container of ricotta cheese

1 (8oz) pkg. of shredded mozzarella, divided

1/4 c. grated Parmesan cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

6 lasagna noodles, uncooked

Brown meat in a large skillet;  drain.  Stir in spaghetti sauce and water.  Mix ricotta, 1 1/2 c. 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 then 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 for 4 to 6 hours or until liquid is absorbed.  Sprinkle with remaining cheeses;  let stand for 10 minutes or until melted.

For best results, do not cook on the HIGH setting.

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