Slow Cooker Lasagna
- 1 pound ground beef
- 24 ounces pasta sauce
- 1 cup water
- 15 ounces ricotta cheese
- 7 ounces mozzarella cheese, divided
- ¼ cup parmesan cheese, divided
- 1 egg
- 6 uncooked lasagna noodles
- 2 tablespoons freshly chopped parsley
In a large skillet, brown the ground beef, and then drain it. Add the pasta sauce and water to the meat, and then mix in the ricotta and 1 ½ cups of the mozzarella with 2 tablespoons of the parmesan cheese, egg, and parsley.
Add 1 cup of meat sauce to the slow cooker to form the bottom layer. Top with layers made of half each of the lasagna noodles, which have been broken to fit the cooker, and the mixture of cheese. Cover with remaining 2 cups of the meat sauce. Add the lid to the slow cooker. Set the cooker on the low setting for 4 to 6 hours or until the liquid in the mixture is absorbed. Sprinkle the top with any remaining cheese, and allow it to stand, with the lid on, for 10 minutes or until the cheese melts.