- 1 lb. ground beef
1 26-ounce jar spaghetti sauce
1 cup water
1 15-ounce container ricotta cheese
7 ounces of 2% milk shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
2 tablespoons 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 tablespoons 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.
- Main Dishes, Beef