Fresh Friday: Slow Cooker Lasagna

This tastes as yummy as the real thing but is so easy I don't mind making it on a regular basis. Add a salad on the side and you're set.

1 lb ground beef

1 jar spagetti sauce

1 cup water* (don't forget it)

1 15 oz. container ricotta cheese or cottage cheese

1 cup mozarella cheese, shredded

1/4 cup parmesan cheese

1 egg

2 tbsp parsley

6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and *water. Mix ricotta, 1/2 cup 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 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 until melted.

(Sometimes I use extra noodles to make it a bit thicker. Sometimes I skip the mozzarella and parmesan - depending on what I have. I don't have dried parsley so I toss in a little oregano and basil. I also let it cook about 4 hours on low and then turn in off and let it sit for an hour to finish absorbing all the liquid. Do not cook on High)

Source: Kraft.com