Slow-Cooker Lasagna

by Sara Wolf - adapted from Kraft Food & Family
(Simi Valley, CA, USA)

1 lb. ground beef (or turkey)
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) Ricotta Cheese
1 pkg. (7 oz.) Shredded Mozzarella cheese, divided
1/4 cup Grated Parmesan Cheese, divided (or shredded)
1 egg
2 Tbsp. chopped fresh parsley (curly or flat leaf)
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 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

*for best results do not cook on the HIGH heat setting.