Let's Eat! Slow-cooker Lasagna

Here is a recipe that is just way too easy not to make, and it was quite tasty. It came from Kraft food magazine, and I tried it out last night. Enjoy!

Slow-cooker Lasagna

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 (15 oz.) container Ricotta cheese
1 (7 oz.) pkg. shredded Mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
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 to 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. *I used ground turkey meat and low fat cheeses.