Slow Cooker Lasagna

INGREDIENTS:

• 1 lb. Ground Beef (could be substituted for Italian sausage)
• 1 (24 ox) jar Spaghetti Sauce
• 1 cup Water
• 1 (15 oz.) container Ricotta Cheese
• 1 pkg. Kraft Italian Cheese (approx. 2 cups)
• 1/4 cup grated Parmesan Cheese
• 1 Egg
• 2 Tbsp. Parsley
• 6 regular Lasagna Noodles, uncooked

DIRECTIONS:

1. Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.  Mix Ricotta cheese, 1 1/2 cups Italian cheese, 2 tablespoons Parmesan, egg and parsley.
2. Spoon 1 cup meat sauce into slow cooker; top with three lasagna noodles, broken to fit; and half of cheese mixture.  Cover with 2 cups meat sauce.  Top with remaining noodles, broken to fit; cheese mixture and meat sauce.  Cover with lid.
3. Cook on low 4-6 hours or until liquid is absorbed.  Sprinkle with remaining cheese; let stand covered, 10 minutes or until melted.

NOTES:

• I used shredded Mozzarella Cheese instead of the Italian Cheese, because that was what I had on hand.

Really good and easy to make!

Adapted from sixsistersstuff.com