Crock Pot Lasagna

This is another great recipe I've used for a while but haven't put on the blog - it's delicious! Once I used mushrooms instead of ground beef, making it a meatless dish, and loved it that way too. Great served with Garlic Bread.

Crock Pot Lasagna  Stephanie Evans

1 lb ground beef

1 24oz jar spaghetti sauce

1 cup water

1 15oz container ricotta cheese (or cottage cheese)

1 7oz pkg mozzarella cheese, divided

1/4 cup parmesan cheese, divided

1 egg

2 T chopped fresh parsley (or dried)

6 lasagna noodles, uncooked

Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 ½ cups mozzarella, 2 T Parmesan, egg and parsley. Spoon 1 cup meat sauce into slow cooker; top with 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 hrs (or high for ~4 hrs) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.